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Tempeh Salad with Tahini Dressing
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Tempeh Salad with Tahini Dressing [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Tempeh Salad with Tahini Dressing [Vegan]

Salad

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

Tempeh

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

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How to Prepare Tempeh Salad with Tahini Dressing [Vegan]

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.
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.
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 and water, adding more water as needed to thin.
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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