This salad offers up flavor, texture, and nutritional benefits with ingredients like tempeh, kale, radish, and red onion. It’s refreshing and hearty at the same time, making it a diverse salad that’s great for any season, whether it’s warm or chilly outside. Add your favorite whole grain like quinoa or wheat berries to make it a complete meal!
Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
8ozorganic tempeh, cut in half lengthwise then half again through the middle (4 pieces total)
Marinade
1tbsporganic miso (mellow yellow or chickpea)
2tbsporganic tamari (reduced sodium, or coconut aminos)
2tbsporganic rice vinegar
1tbsplime juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgochujang (optional) or Sriracha or chili paste
¼tspgarlic powder
¼tspginger powder
2tbspwater
Salad Ingredients
4cupsorganic kale (stems removed, finely chopped)
1tspextra virgin olive oil (optional)
½lime (juiced)
2pinchessalt (optional)
½cupradish (thinly sliced)
¼cupred onion (diced)
2tbspsesame seeds
Directions
1
Boil or steam the tempeh: Submerge the four pieces of tempeh in water (enough to cover the tempeh) or place the tempeh in a steamer basket with a pot with water. Boil or steam for 10 minutes.
2
In the meantime, make your marinade: Add all of the marinade ingredients in a medium bowl. Whisk until all of the miso has dissolved.
3
Once the tempeh is finished boiling or steaming, remove from the heat and drain. Transfer the tempeh to a cutting board and cut into 1” cubes.
4
Transfer the tempeh to a shallow dish and pour ¾ of the marinade over top (save the rest for a drizzle on the salad). Stir to coat the tempeh. Let sit for 20 minutes or refrigerate overnight.
5
Meanwhile, prepare the salad ingredients: Add the kale to a large bowl. Drizzle the oil, if using, the juice from ½ lime and sprinkle 2 pinches of salt on top, if using. With clean hands, massage the oil, lime and salt into the kale until the kale is tender, about 30 seconds.
6
Add the radish and red onion. Toss.
7
Warm the tempeh after marinating: Heat a large skillet over medium heat. Add the tempeh, stirring occasionally, just to warm, for 1–2 minutes (keep the heat medium or medium-low to prevent the tempeh from sticking. Depending on your pan, you may need a light spray of oil just to lightly coat the pan, but make sure to wipe off any excess oil with a paper towel.
8
Once warm, transfer the tempeh to the kale salad and toss.
9
Drizzle the remaining marinade over top of the salad and sprinkle with sesame seeds. Divide between bowls and serving.
Chef's Notes
Substitutions Use another leafy green in place of kale, such as spinach, chard, or mixed greens.
Use shallots in place of onion.
If you like it saucy Double the marinade recipe, pour half over the tempeh and reserve the other half for the salad. (This salad is pretty light on the dressy, but just enough in our opinion!)
Sugar-free Use date paste in place of maple syrup.
Prep Ahead Prepare the tempeh the day before and let it marinate in the refrigerator overnight for even more flavor.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
8ozorganic tempeh, cut in half lengthwise then half again through the middle (4 pieces total)
Marinade
1tbsporganic miso (mellow yellow or chickpea)
2tbsporganic tamari (reduced sodium, or coconut aminos)
2tbsporganic rice vinegar
1tbsplime juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgochujang (optional) or Sriracha or chili paste
¼tspgarlic powder
¼tspginger powder
2tbspwater
Salad Ingredients
4cupsorganic kale (stems removed, finely chopped)
1tspextra virgin olive oil (optional)
½lime (juiced)
2pinchessalt (optional)
½cupradish (thinly sliced)
¼cupred onion (diced)
2tbspsesame seeds
Directions
1
Boil or steam the tempeh: Submerge the four pieces of tempeh in water (enough to cover the tempeh) or place the tempeh in a steamer basket with a pot with water. Boil or steam for 10 minutes.
2
In the meantime, make your marinade: Add all of the marinade ingredients in a medium bowl. Whisk until all of the miso has dissolved.
3
Once the tempeh is finished boiling or steaming, remove from the heat and drain. Transfer the tempeh to a cutting board and cut into 1” cubes.
4
Transfer the tempeh to a shallow dish and pour ¾ of the marinade over top (save the rest for a drizzle on the salad). Stir to coat the tempeh. Let sit for 20 minutes or refrigerate overnight.
5
Meanwhile, prepare the salad ingredients: Add the kale to a large bowl. Drizzle the oil, if using, the juice from ½ lime and sprinkle 2 pinches of salt on top, if using. With clean hands, massage the oil, lime and salt into the kale until the kale is tender, about 30 seconds.
6
Add the radish and red onion. Toss.
7
Warm the tempeh after marinating: Heat a large skillet over medium heat. Add the tempeh, stirring occasionally, just to warm, for 1–2 minutes (keep the heat medium or medium-low to prevent the tempeh from sticking. Depending on your pan, you may need a light spray of oil just to lightly coat the pan, but make sure to wipe off any excess oil with a paper towel.
8
Once warm, transfer the tempeh to the kale salad and toss.
9
Drizzle the remaining marinade over top of the salad and sprinkle with sesame seeds. Divide between bowls and serving.
