Tempeh kale salad with Tahini Dressing. This vegan salad is done in less than 30 minutes with 8 ingredients, plus optional toppings. It’s quick and easy, making it perfect for a weeknight dinner, side dish or simple lunch.
Massaged kale served with balsamic sautéed tempeh, a tangy and garlicky tahini dressing and a sprinkle of nutritional yeast, hemp hearts and toasted sunflower seeds. This quick and easy salad is ready in less than 30 minutes, which makes it perfect for a last-minute weeknight meal. It can also be enjoyed as a side dish or a light lunch.
This recipe was originally shared in 2018 and has been updated with new photos and extra details. I hope that you’ll like it as much as I do!
Here are the steps that you need to make a simple tempeh kale salad at home:
Start by chopping the kale (small bite-sized pieces make the salad much easier to eat!). Then massage it with oil. This helps tenderize the kale, which is otherwise tough to eat.
Next, prepare the tempeh. Simply heat oil in a non-stick pan, cook the tempeh a few minutes and then add the soy sauce and balsamic vinegar. The tempeh will then absorb the liquid and they’ll be perfectly cooked and flavorful. It takes less than 10 minutes to cook.
While the tempeh is cooking, you can prepare the simple tahini dressing, and then assemble the salad. Add the tempeh and the tahini dressing to the prepared kale. Sprinkle with nutritional yeast, hemp hearts and toasted sunflower seeds. Eat!
As this is a quick weeknight recipe, I don’t usually marinate the tempeh. That being said, if you have the time, you can marinate the tempeh 2 hours before cooking or the night before. You will need to use more soy sauce and balsamic vinegar to coat the tempeh completely.
Steaming the tempeh is often recommended because it softens the tempeh and helps it better absorb the marinade. It also removes some of the bitter flavor. I personally don’t bother doing this in most of my recipes as it does take more time (and creates more dirty dishes). While it’s certainly worth doing if you have the time and patience, I prefer to keep it simple with my weeknight recipes. If you don’t enjoy the slight bitterness of tempeh, try steaming it for 10 minutes before using.
I don’t recommend skipping this step as it will help soften the tough kale and make it easier to eat. I like to do this with a touch of oil before adding the tahini dressing as it’s less messy.
If you make this tempeh kale salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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This was really good! Thanks for the recipe. I've had tempeh a few times before but been a little disappointed. I loved this preparation, and flavor combination. I had a lone carrot I needed to use up, so I peeled it into ribbons and added it in to the salad. It was delicious. Thank you!
Thank you Saralyn, I'm so happy that you enjoyed the recipe! I love the idea of adding carrots in the salad too!