Ingredients
Directions
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.
In the meantime, make your marinade: Add all of the marinade ingredients in a medium bowl. Whisk until all of the miso has dissolved.
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.
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.
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.
Add the radish and red onion. Toss.
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.
Once warm, transfer the tempeh to the kale salad and toss.
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
Directions
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.
In the meantime, make your marinade: Add all of the marinade ingredients in a medium bowl. Whisk until all of the miso has dissolved.
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.
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.
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.
Add the radish and red onion. Toss.
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.
Once warm, transfer the tempeh to the kale salad and toss.
Drizzle the remaining marinade over top of the salad and sprinkle with sesame seeds. Divide between bowls and serving.
