Creamy Kale Salad with Smoky Tempeh Croutons

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Tempeh

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• 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

  4 tbsp or 59g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

Directions

1. Preheat the oven to 375°F. Lightly grease a baking sheet with cooking spray.
2. Cut the tempeh into 1/2-inch crouton-sized pieces. In a bowl, combine the tempeh with soy sauce, olive oil, maple syrup, and hot sauce, tossing until well coated.
3. Spread the tempeh on the prepared baking sheet and bake for 30 minutes, flipping halfway through.
4. In a blender, combine tahini, lemon juice, cider vinegar, nutritional yeast, Dijon mustard, garlic powder, and water. Blend until smooth, adding more water if needed.
5. Place the chopped kale in a large bowl. Pour the dressing over the kale and mix thoroughly with your hands. Divide into bowls and top with the tempeh croutons.
6. Optionally, garnish with additional chili flakes, nutritional yeast, and pepper.

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