I cooked tempeh before but I still would like to try more tempeh recipes because I really love this ingredient. I didn’t know that tempeh comes originally from Indonesia (especially popular on the island of Java, where it is a staple source of protein). It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian and cuisine.
This salad is very easy to make and if you would like to make it more filling, cook brown rice, quinoa or millet and serve it with the salad.
Kale Tempeh Salad
Ingredients (serves 2)
For the salad
– a bunch of kale, leaves removed and torn into small pieces
– 2-3 spring onion, chopped
– 1/2 bunch parsley, chopped
– 1/4 cup walnut, toasted in a dry pan and chopped
– 250 g tempeh, cut into small cubes
– 1 tablespoon soy sauce
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– salt, pepper
– olive oil
For the dressing
– 2 tablespoons olive oil
– 2-3 tablespoons freshly squeezed lemon juice
– 1 teaspoon honey
– 1 clove garlic, chopped
– 2 tablespoons tahini
– 1 tablespoon nutritional yeast
– salt, pepper
– chili flakes
– water
Method
Heat a pan with 2 tablespoons olive oil and roast tempeh cubes for a few minutes. Add soy sauce, balsamic vinegar, honey and cook for 2-3 minutes and set aside.
In a bowl mix together olive oil, lemon juice, honey and garlic for the dressing. Season with salt, pepper, then add tahini, nutritional yeast, chili flakes and dilute with a bit of water.
Place kale leaves, parsley, sprin onion and walnut on a plate. Add roasted tempeh and sprinkle with the dressing.
