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Thai Kale Salad with Crispy Tempeh

If you love the flavors of Pad Thai, you'll love this Thai Kale Salad with Crispy Tempeh. It’s packed with flavor and bursting with texture!
Course lunch, Main Course, Salad
Keyword Plant-based
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Tempeh

  • 11 oz (or 300 grams) organic tempeh
  • 4 tsp onion powder
  • 3/4 tsp garlic powder
  • salt and black pepper to taste
  • 2 tbsp avocado oil

Dressing

  • 4 tbsp compatible peanut butter
  • 1 tbsp compatible red chili sauce
  • 3 tbsp coconut aminos
  • 1.5 tbsp lime juice
  • 1 tbsp rice vinegar
  • 2 tbsp sesame oil
  • water as needed to thin

Salad

  • 1.5 cup shredded purple or white cabbage
  • 1.5 cup shredded kale
  • 1 cup broccoli chopped into bitesize pieces
  • 1/2 red bell pepper chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup chopped scallions
  • 1/3 cup chopped toasted almonds or peanuts

Optional Garnish

  • toasted sesame seeds
  • A few more toasted chopped peanuts

Instructions

  • CUT your tempeh into 1-inch squares and season with garlic powder, onion powder, salt & pepper.
  • HEAT a frying pan over medium flame, and add your avocado oil. Once hot, fry your tempeh until golden brown. Alternatively, you can cook your tempeh in the air fryer for 20 min at 375 ℉/190 ℃.
  • COMBINE your dressing ingredients in a mason jar and shake well. Add water if needed to thin the dressing and taste and adjust the seasonings if needed.
  • MIX all your salad ingredients, and dressing, then toss to coat.
  • ADD your tempeh before serving and give another quick toss
  • GARNISH with toasted sesame seeds and enjoy!
  • NOTE — You can store leftovers in the fridge for 3 to 4 days.