Kale Caesar Salad with Marinated Tempeh Recipe

tempeh

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is lower in calories, while canned chickpeas provide a protein alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak cashews in a bowl of water for at least 20mins (up to an hour).

Make the marinade for the tempeh in a large bowl by whisking together the tamari, maple syrup, smoked paprika, and water.

Place the cut up tempeh in the bowl and gently toss, making sure each piece of tempeh is coated with the marinade.

Place the bowl of tempeh in the refrigerator and marinate for at least 1 hour.

Drain and rinse the soaked cashews before preparing the dressing.

Make the Caesar dressing by blending together the cashews, garlic, lime juice, caper brine, sea salt, black pepper, half of the olive oil, mustard seeds, and nori (optional) with water. Add water slowly until the desired consistency is reached. Pour into a mason jar and place in the refrigerator until salad is ready to be served.

Prepare the salad by combining the chopped romaine, chopped kale, and diced red pepper into a large bowl. Set aside while the tempeh is being cooked.

Pan fry the tempeh in the remaining olive oil over medium heat until browned. Set aside until the salad is ready to be plated.

Add dressing to the bowl of greens and toss until all of the greens are mixed with the dressing.

Plate the dressed greens and top with capers, nutritional yeast, hemp seeds, and tempeh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens