Creamy Kale Salad with Smoky Tempeh Croutons
This creamy kale salad is tossed in a creamy vegan dressing and topped with smokey tempeh croutons. It's light, flavorful, and super simple to make!
Servings: 4
Calories: 272kcal
Ingredients
for the croutons:
- 1 package tempeh
- 1 tablespoon gluten-free tamari or soy sauce/coconut aminos
- 1 tablespoon liquid smoke
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon hot sauce
for the salad:
- 8 cups green kale about 1 large bunch
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup nutritional yeast
- 1 teaspoon dijon mustard
- 2 teaspoons capers + 1 teaspoon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili flakes
- Pinch of salt & pepper
- 1/4 - 1/2 cup water
Instructions
- Preheat the oven to 375ºF. Grease a baking sheet with cooking spray and set aside.
- Chop the tempeh into crouton-sized chunks (about 1/2") and add them to a bowl. To the bowl add the tamari, liquid smoke, oil, syrup and hot sauce and toss to combine.
- Transfer the tempeh to the baking sheet and bake for 30 minutes, flipping halfway through.
- While the tempeh is cooking, add the tahini, lemon, vinegar, nutritional yeast, mustard, capers, garlic powder, chili flakes, salt, pepper and 1/4 cup of water to a blender. Blend on high until smooth, adding more water as needed.
- To assemble the salad, add the kale to a large bowl. Pour dressing over the greens and mix with your hands to thoroughly combine. Transfer to bowls and top with croutons.
- Garnish with additional chili flakes, nutritional yeast and pepper if desired!
Video
Nutrition
Calories: 272kcal | Carbohydrates: 22g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Sodium: 391mg | Potassium: 989mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13460IU | Vitamin C: 163.4mg | Calcium: 274mg | Iron: 4.1mg