Asian Kale Salad with Marinated Tempeh
When I was a vegan I used to eat this Asian kale salad with tempeh almost everyday. It’s flavorful, easy, and packed with protein, fiber, omega 3’s, and plenty of essential vitamins. It leaves you full and satisfied without feeling bloated and lethargic. This Asian kale salad
isn’t just for vegans and vegetarians, either. My hubby who typically insists on eating meat with every meal even requests this salad from time to time since it is so hearty and delicious!
There aren’t a lot of ingredients in this salad but between the marinated tempeh, basil and onions, each bite gives you a huge pop of flavor.
I cheat a little on this salad by using a store bought dressing/marinade but that’s what helps keep it so simple. Feel free to make your own version of the dressing from scratch if you wish. Or, if you want to add some heat, whisk some sriracha sauce into the marinade. If you are a carb lover feel free to add more brown rice to make this Asian kale salad even heartier.
- 4-5 c. kale – large stems removed and roughly chopped
- 1 c. tempeh – cut into 1/2 inch cubes or slices
- 1/2 c. brown rice – cooked
- 3/4 c. cherry or grape tomatoes – cut in half and seasoned with salt
- 1/2 c. fresh basil – roughly shopped
- 2-3 tbs. red or white onion – finely sliced
- 1 c. soyaki marinade (or the Trader Joe’s brand)
- Place the tempeh in a small bowl; pour soyaki over the tempeh until covered.
- Cook the brown rice accordingly and set aside to cool (I use instant brown rice to make my life easier).
- Place the kale in a large salad bowl.
- Top kale with tomatoes, onions, marinated tempeh, basil and brown rice.
- our the remaining marinate from tempeh over the salad.
- Toss the salad until well combined.
- Add more dressing if desired.