Kale Tahini Salad with Baked Tempeh

Gluten-free option, Nut-free

This salad has been known to change the minds of kale-haters. The tahini dressing softens the kale and complements the baked tempeh, tomatoes and Homemade Croutons perfectly. Serve this salad with our Sweet Potato Chili or “Chicken Bacon” Ranch Pita.

Kale is known for its incredible nutritional value. It’s packed with vitamins, minerals, and antioxidants, making it an excellent addition to any salad. In this recipe, chopped kale serves as the hearty base, providing a satisfying crunch and a boost of essential nutrients.

Tempeh, a protein-rich and fermented soy product, takes center stage in this salad. It’s marinated in a flavorful mixture of soy sauce, rice vinegar, maple syrup, and spices. Baking the marinated tempeh results in a satisfyingly chewy texture with a hint of smokiness.

The creamy tahini dressing ties the salad together, infusing it with richness and a delightful nutty flavor. Tahini, lemon juice, garlic powder, and a touch of sweetness from maple syrup create a harmonious blend of flavors.

Homemade croutons add an irresistible crunch to the salad. They’re easy to make and provide a wonderful contrast in texture to the kale and tempeh.

This salad is not only delicious but also highly nutritious and filling. It offers a balanced combination of protein, fiber, healthy fats, and greens, making it a wholesome and satisfying meal option.

Feel free to customize this salad to your liking. You can adjust the quantity of croutons, add extra vegetables, or modify the dressing consistency to suit your preferences.

Kale Tahini Salad with Baked Tempeh is an excellent choice for those looking to incorporate more plant-based protein and greens into their diet while savoring a burst of flavors in every bite. It’s perfect as a main course or a hearty side dish, and it’s sure to leave your taste buds delighted and your body nourished.

PREP TIME: 20 minutes, plus inactive time to marinate tempeh

COOK TIME: 20 minutes

YIELD: 6 servings

INGREDIENTS:

MARINADE

• 3 tbsp (45 ml) low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp (30 ml) unseasoned rice vinegar
• 1 tsp maple syrup or agave
• ½ tsp garlic powder
• 1 tsp vegan sriracha
• ½ tsp liquid smoke

TEMPEH

• 1 (8-oz [226-g]) block tempeh

DRESSING

• ½ cup (120 g) tahini
• ¼ cup (60 ml) water, plus more as needed
• 3 tbsp (45 ml) lemon juice
• 1 tbsp (15 ml) maple syrup or agave
• 1 tsp garlic powder
• 1 tsp salt
• ⅛ tsp freshly ground black pepper

SALAD

• 8 cups (240 g) de-stemmed and chopped kale
• 1½ cups (300 g) cherry tomatoes, quartered
• 1 to 2 heaping cups (57 to 115 g) Homemade Croutons (½ to 1 batch) or store-bought (gluten-free if needed)

INSTRUCTIONS:

1. Marinate the Tempeh: In a large bowl, mix together the marinade ingredients. Dice the tempeh and add it to the marinade. Allow it to marinate for at least 2 hours, stirring occasionally to fully submerge all the tempeh pieces in the marinade.
2. Bake the Tempeh: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove the tempeh from the marinade and spread it on the baking sheet. Bake for 20 minutes, flipping halfway through.
3. Prepare the Dressing: In a small bowl, whisk together the tahini, water, lemon juice, maple syrup, garlic powder, salt, and pepper. Add more water, as needed, to reach your desired consistency.
4. Prepare the Salad: Place the kale in a large bowl. Pour the dressing on top and toss well. Let it sit for 5 to 10 minutes to soften the kale. Add the marinated tempeh, quartered tomatoes, and croutons (starting with 1 heaping cup [57 g] and adding more, up to 2 heaping cups [115 g], if preferred). Toss gently and serve immediately.