Last week's
80-degree "heat wave" brought out my salad creativity as I searched
the internet for a recipe that didn’t involve turning on the oven. I came
across a salad on www.mayihavethatrecipe.com
that involved spicy tempeh bits, but I ended up adapting it based on what I had
on hand. The tempeh came out crispy and flavorful—operating as both salad’s
main source of protein, as well as providing the crunch of a crouton. Each bite
of tempeh had a Cajun flavored spice, a kick that was enhanced by the salty
pistachios. The leftovers sat in the fridge overnight and tasted even better
the next day. I will have to remember this recipe for my next potluck gathering
since the whole dish can be made ahead.
Here's the recipe.
Asian Kale Salad
with Crispy Tempeh Bites
Ingredients
Dressing
1/3 cup rice
vinegar
¼ cup low sodium
soy sauce
2 tablespoons
toasted sesame oil
1 tablespoon
ginger paste
1 tablespoon
coconut aminos
Tempeh
1 8-oz package
tempeh
1 teaspoon garlic
salt
1 teaspoon sea salt
1 teaspoon smoked
paprika
½ teaspoon lemon
pepper
½ teaspoon chili
powder
3-4 tablespoons canola
oil
Salad
10 oz. cooked and
cooled edamame
1 large bowl of
shredded kale, lightly massaged
½ cup shredded
carrots
6 green onions,
sliced
1/3 cup roasted,
salted shelled pistachios
1 large ripe avocado,
sliced
Place the kale in
a large bowl and massage for 30-45 seconds. Whisk the dressing ingredients together
and pour over the kale. Toss to coat and set aside.
Heat the canola
oil in a large frying pan. Dice the tempeh into ½” cubes and fry until crispy,
making sure to turn each piece with a set of tongs every few minutes so that
each side of the tempeh cubes are evenly browned. Remove from heat and toss
with the spices. Set aside.
Put the rest of
the salad together, except the avocado. Toss to combine. Plate the salad and
top with sliced avocado and tempeh bites. Serve immediately. If you choose to refrigerate
and serve the next day, store the tempeh separately and don’t slice the avocado
until just before eating. Enjoy!
