Creamy Kale Salad with Smoky Tempeh Croutons

Ingredients

• Tempeh

  8 oz or 227g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  1 tsp or 7g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Kale

  Raw

  8 cup, chopped or 536g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Vinegar

  Cider

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Water

  Plain, clean water

  ½ cup or 118g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

Directions

1. Preheat the oven to 375°F. Grease a baking sheet with cooking spray and set aside.
2. Chop the tempeh into crouton-sized chunks (about 1/2 inch) and add them to a bowl. Add the tamari, oil, syrup, and hot sauce, then toss to combine.
3. Transfer the tempeh to the baking sheet and bake for 30 minutes, flipping halfway through.
4. While the tempeh is cooking, add the tahini, lemon juice, vinegar, nutritional yeast, mustard, garlic powder, and 1/4 cup of water to a blender. Blend on high until smooth, adding more water as needed.
5. To assemble the salad, add the kale to a large bowl. Pour the dressing over the greens and mix with your hands to thoroughly combine. Transfer to bowls and top with croutons.
6. Garnish with additional chili flakes, nutritional yeast, and pepper if desired.

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