Tempeh Kale Salad with Tahini Dressing
Tempeh kale salad with Tahini Dressing. This vegan salad is done in less than 30 minutes with 8 ingredients, plus optional toppings. It's quick and easy, making it perfect for a weeknight dinner or simple lunch.
Servings 2
Ingredients
- 4 cups kale, stems removed, chopped
- 1/2 tablespoon olive oil
- Nutritional yeast, for topping (optional)
- Hemp hearts, for topping (optional)
- Toasted sunflower seeds, for topping (optional)
Tempeh
- 1 block tempeh, cubed
- 1 tablespoon olive oil
- 1 tablespoon soya sauce, or more to taste
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon smoked paprika (optional)
Tahini Dressing
- 4 tablespoons tahini
- 2 tablespoon white wine vinegar
- 4 tablespoons water, as needed
- 1 teaspoon maple syrup (optional)
- 1 garlic clove, grated
- pinch of salt, to taste
Instructions
- Chop the kale into small bite-sized pieces. Massage with 1/2 tablespoon of oil using your hands for a few minutes to help tenderize the kale. Set aside.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the tempeh and sauté for 2 minutes or until lightly golden.
- Add the soy sauce, balsamic vinegar and paprika (if using). Toss the tempeh until evenly coated and cook for 3-4 minutes on each side
- While the tempeh is cooking, prepare the dressing. In a small bowl or mason jar, whisk together the tahini and vinegar. It should form a thick paste. Whisk in the garlic, salt and water, adding more water as needed to thin.
- Assemble the salad: Toss the massaged kale with the tahini dressing. Serve with tempeh and a sprinkle of nutritional yeast, hemp hearts and sunflower seeds if desired.
Notes
If you have leftover dressing, store it in an airtight container in the fridge for up to 4 days. Add more water to thin as needed when using it later.
We usually have a small portion of tempeh left. If you don't use the whole block, store the rest in an airtight container in the fridge and use in salads, sandwiches or other meals.
As kale is tougher than most salad greens, it can be eaten the next day without getting soggy, however, it is better when served immediately.
If planning your meal in advance, you can marinate the tempeh 2 hours before cooking or the night before. You will need to use more soy sauce and balsamic vinegar to coat the tempeh. When ready to cook, simply add the tempeh to the non-stick pan with oil and cook about 4-5 minutes on each side.