Massaged kale with balsamic sautéed tempeh, tangy tahini dressing and a sprinkle of nutritional yeast and hemp hearts. This salad is done in less than 30 minutes, which makes it perfect for quick weeknight dinners.

Tempeh Salad with Tahini Dressing [Vegan]

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Cooking Time




  • 4 cups kale, stem removed, chopped
  • 1/2 tablespoon olive oil
  • Nutritional yeast, for topping (optional)
  • Hemp hearts, for topping (optional)


  • 1 bloc tempeh, cubed
  • 1/2 tablespoon olive oil
  • 1 tablespoon soya sauce
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon smoked paprika (optional)

Tahini Dressing

  • 2 tablespoons tahini
  • 1 tablespoon white wine vinegar
  • 2 tablespoons water (or more as needed)
  • 1 small clove garlic, grated


  1. Chop kale into small bite size pieces. Massage with 1/2 tablespoon oil using your hands, until evenly coated (about 1 minute). This helps tenderize the kale. Set aside.
  2. Heat 1/2 tablespoon of olive oil in a large non-stick pan over medium heat. Add the tempeh and sautée for 2 minutes or until lightly golden.
  3. 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
  4. 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 and water, adding more water as needed to thin.
  5. Assemble the salad: Top the massaged kale with the tahini dressing and tempeh. Sprinkle with nutritional yeast and hemp hearts if desired.


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