Strawberry Tempeh Salad

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Tempeh can be a tricky texture/flavor but its health benefits are worth putting in the effort to figure out a way that works for you to enjoy it. I've found that crumbling it into smaller pieces, finding a way to make it crunchy and using it as a salad topper or taco filling is a great way to make it tasty! In this salad, it adds a nutty/crunchy element that is perfect alongside the strawberries.

Health Benefits

Complete Plant-Based Protein: Tempeh provides a rich source of high-quality, complete protein, containing all the essential amino acids needed for muscle repair and growth.

Gut Health Champion: As a fermented food, it contains prebiotics that nourish beneficial gut bacteria, and its fermentation process makes it easier to digest than other soy products.

Heart & Bone Healthy: Tempeh is packed with heart-protective isoflavones and is a great source of minerals like calcium and phosphorus, which are essential for strong bones.

Ingredients (Makes 4 servings):

• 8 oz tempeh

• 2 tsp seasoning of choice (I used a pre-made mix of paprika, turmeric, onion, celery and garlic, which was delicious. If you have seasoning mix you like, give it a try here. If not, try 1/2 tsp each garlic powder, onion powder, paprika and turmeric)

• 2 heads lacinato kale

• 1/2 ripe avocado

• 1/2 cup raw walnuts

• 0.75-1lb strawberries

• 2 tbsp olive oil

• 2 tbsp nutritional yeast

• 1 lemon juiced

• 1/2 tbsp maple syrup

• 1 clove garlic, grated

• 1 shallot, minced

• 1 tbsp dijon mustard

Instructions:

• Crumble the tempeh into small pieces (pea size or smaller). Toss with the 2 tsp of your spice mix and spread evenly on a parchment lined tray.

• Air fry at 400 F for ~10 minutes checking frequently, until crispy. Alternatively, you can do this in the oven, they will just take a few more minutes.

• Wash and finely slice the kale and place in a large bowl. If you wish, briefly smushing/massaging the kale helps break it down and make it easier/softer to eat.

• Chop the strawberries, avocado and walnuts into bite size pieces and add to the kale.

• Mix the remaining dressing ingredients in small bowl, whisk till combined. Taste and adjust.

• Add the dressing and tempeh to kale mixture, toss to mix and enjoy!

Suggested Toppings:

• Scallions

• Capers

• Make a greek yogurt or silken tofu dip with some mustard, dill and lemon juice

• Pesto

Nutrition Info (per serving): Calories: 425 Protein: 22g Carbs: 24g Fat:31g Fiber: 8g