Kale Salad with Crispy Tempeh Croutons


For the Salad:
  • 1 bunch of kale, stems removed and leaves chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced radishes (optional for extra crunch)
For the Crispy Tempeh Croutons:
  • 1 block of tempeh, crumbled into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


Crispy Tempeh Croutons:
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, crumble the tempeh into bite-sized pieces.
  3. In a separate bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Toss the tempeh in the marinade until well-coated.
  5. Spread the marinated tempeh on a baking sheet lined with parchment paper.
  6. Bake for 20-25 minutes or until the tempeh is golden brown and crispy, flipping halfway through.
Kale Salad:
  1. In a large salad bowl, combine chopped kale, cherry tomatoes, cucumber, red onion, and radishes.
  1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
  2. Pour the dressing over the kale salad and toss to combine.
  1. Once the tempeh croutons are crispy, let them cool for a few minutes.
  2. Add the crispy tempeh croutons to the salad just before serving to maintain their crunch.
  3. Toss the salad once more to distribute the tempeh evenly.
  4. Serve immediately and enjoy your Kale Salad with Crispy Tempeh Croutons!

Feel free to customize the salad with additional toppings like avocado, nuts, or seeds for added texture and flavour. Enjoy your delicious and nutritious meal!