Ingredients
Units
Scale
For the tempeh:
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon vegan Worcestershire sauce
- 8oz tempeh, thinly sliced
- 2 teaspoons avocado oil
- 1 tablespoon olive oil or olive oil spray
For the croutons:
- 2 slices whole wheat bread or sourdough bread (about 2 cups cubed)
- 2 teaspoons olive oil or olive oil spray
- 1/8 tsp of garlic powder
- 1/8 tsp of onion powder
- Pinch of salt
For the salad & dressing:
- 1/2 cup cashews, soaked for 6 hours (see note for a shortcut)
- 1/4 cup olive oil
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons balsamic vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 tablespoons water (plus more if needed)
- 1 bunch of kale (about 8 cups) chopped, stems removed
Instructions
For the tempeh:
- In a large shallow bowl, whisk together the soy sauce, maple syrup, and Worcestershire sauce.
- Add the tempeh and use a spatula to gently coat it with the marinade. Let it sit for 5-10 minutes.
- Heat the oil in a pan over medium heat and spread the tempeh in a single layer.
- Cook for 5-7 minutes over medium heat and let it brown before flipping to the other side.
- Cook on the other side for another 3-5 minutes until brown on both sides.
For the croutons:
- Preheat the oven to 350 degrees.
- Toss the bread in a large bowl and drizzle with olive oil. You can also use an olive oil spray, which makes it easier to get an even coating.
- Spread in a single layer onto a large baking sheet.
- Sprinkle with garlic powder, onion powder, and salt.
- Bake for 8 minutes, then flip and continue to bake until golden brown.
For the Dressing:
- In a blender or food processor, combine the cashews, olive oil, lemon juice, balsamic vinegar, garlic powder, salt, and water.
- Blend for 30 seconds, then scrape down the sides and continue to blend.
- Add more water if needed. Add salt to taste.
To assemble the salad:
- Massage the kale with the dressing, then divide into bowls.
- Top it with croutons and tempeh.