Kale & Tempeh Salad

Tempeh is a dense cake made of fermented cooked soybeans. Crumble some, toss in a few punchy ingredients, and crisp it all up in a hot pan. It’s so nutty and satisfying, who needs croutons in this Kale & Tempeh Salad?

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 2

Ingredients

2 Tbs. extra-virgin olive oil
2 Tbs. grated parmesan
1 clove garlic, finely minced
½ tsp. fresh thyme leaves
1/8 tsp. + ¼ tsp. kosher salt
8 oz. tempeh, crumbled
2 Tbs. mayonnaise
1 Tbs. tahini
1½ Tbs. fresh lemon juice
½ tsp. dijon mustard
4 cups shredded kale and/or green cabbage
2 cups cubed butternut squash
Freshly ground black pepper, to taste

Instructions

In a large bowl, whisk together the oil, parmesan, garlic, thyme, and ¹⁄8 tsp. salt. Toss with the tempeh. Sauté in a large non-stick pan over medium-high heat until golden brown, 3-5 minutes.
In the same bowl (no need to clean it), whisk together the mayonnaise, tahini, lemon juice, and mustard. Toss well with the kale and/or cabbage. Add the tempeh, scraping the pan clean with a silicone spatula.
Return the pan to the stove. Add the squash and ¼ cup of water, and simmer until tender, adding more water as needed, 5-7 minutes. Drain if needed. Add the squash to the salad. Season with the remaining ¼ tsp. salt and the pepper. Toss well.