Kale Caesar Salad with Tempeh

Kale Ceasar Salad with Tempeh

This has been shared on my Instagram so many times I decided to make it an official recipe on my site. 

Introdusing my Kale Ceasar Salad with Tempeh has some serious lasting power and is oh so tasty, you’ll actually enjoy eating salad for dinner. It’s packed with greens, healthy fats from the hemp and avocado, protein from the tempeh and lots of your vitmains and minerals to glow from the inside out.

To be honest, it took me a long time to like tempeh, well actually, I only still will eat Tempea Tempeh and this recipe is the only way I ever prepare it:) Frying it in a sweet and salty sauce makes ‘it easy to sneak into the salad without any complaints from the kids. 

Plus tempeh is the best source of soy as it’s fermented therefore easily digestible. If you haven’t tried it yet, this is your recipe for giving it a whirl:)

WHAT YOU NEED

  • 1 package of Tempeh (I prefer Tempea)
  • 1 large bunch of kale washed and chopped.
  • 1 large avocado
  • 2 pieces of bread to make into croutons
  • 1 red pepper
  • garlic powder
  • roasted pumpkin seeds (optional)

FOR THE DRESSING and SAUCE FOR TEMPEH

  • 1 tbsp of olive oil or coconut oil
  • 2 tbsp of teryaki sauce (I like Naked Coconuts products)
  • 1 tbsp of soy sauce (again I actually use the coconut aminos by Naked Coconut)
  • 3 tbsp of olive oil or Hemp Oil  (good quality oil for the dressing)
  • 1/8 cup of hemp hearts
  • 1 clove of garlic
  • 1 lemon juiced or 1 tbsp of Apple Cider Vinegar
  • Salt and pepper
  • Optional to add some dulce flakes for that “anchovy flavour you want in a Caesar dressing)

WHAT TO DO

  1. Chop the tempeh into long thin strips and place them into a frying pan with some oil on medium. Fry until golden brown on each side and in the last few minutes of frying, add the teriyaki and soy sauce. Remove from heat and place aside.
  2. Now time to make the salad. Chope the kale into more bite size pieces, chop the red pepper and avocado and put into big bowl.
  3. To make the croutons, brush the bread with a generous amount of olive oil and sprinkle with garlic powder and salt and pepper. Broil for 2 mins each side. I use my toaster oven:) After they are toasted and golden, chop and add to salad.
  4. Use your blender to make the salad dressing. Combine the hemp oil, garlic, hemp hearts, lemon and dulce flakes if you have them. Blend until smooth and creamy.
  5. Time to bring it all together! Chop up the cooled down tempeh into little bite size pieces and add them the salad. Dress the salad, add the pumpkin seeds and any extras like parmesan cheese or poppy seeds and serve!

Best the day of for sure. The tempeh seems to lose its crunch and the kale goes pretty soft so I would just eat up:)

Tag me if you make this salad @benaturally.fit on instagram:)