Recipe: Massaged Kale Salad with Tempeh

By February 22, 2015 No Comments
Makes 4 large servings

-2 bunches kale, sliced thinly, spines removed
-1 package organic tempeh, crumbled
-Juice of 1 lemon
-2T tahini +1-2T of water
-1t soy sauce, more for marinating tempeh
-Dash turmeric
-Dash cayenne
-½ medium carrot shredded
-½ medium beet shredded

Crumble tempeh, pour soy sauce over (more or less depending on taste) and set aside for 30 minutes, tossing a few times to evenly coat with soy sauce. Put kale into large mixing bowl and massage with lemon (will keep like this for a few days). Make dressing by whisking tahini, water, soy sauce, cayenne and turmeric together until desired consistency (add more or less water for this effect). Transfer tempeh to baking sheet and broil on low checking frequently, total time ~15 minutes or until golden. Mix dressing into kale, top with carrot, beet, and tempeh, and enjoy.

The massage step is crucial, it helps soften the kale, making it more digestible.