Kale Salad with Orange Chipotle Tempeh

Yet another massaged kale salad!  We can’t stop with the kale around here, and this kale salad with tempeh is a great new addition to the repertoire.  Tempeh (fermented soybeans) is a great way to get some extra protein in, much like omnivores tend to throw grilled chicken or fish onto their salads, I do tempeh or cooked beans.

And this orange/chipotle marinade is super easy and super delicious.  Feel free to adjust the amount of chipotle to taste.  I will be doing this again soon for sure.  I also think a bit of avocado could be wonderful here.  Go forth and experiment!

Kale Salad with Orange Chipotle Tempeh

Serves 2 as a main course, 4 as a side dish

• 1 bunch of kale, leaves torn off the stems and into bite-sized pieces
• 2 Tbsp. olive oil
• 2 tsp. sea salt (I had an amazing citrus sea salt on hand that inspired this recipe, but any salt would work here, just salt to taste)
• zest & juice of 1 orange
• 1 Tbsp. chipotle sauce, or 1 finely diced chipotle pepper (I buy the canned chipotle in adobo sauce)
• 1 slice tempeh (about 100g) chopped into small cubes (roughly 1-2 cm or 1/2″)
• 2 carrots, grated
• 1 handful grape tomatoes, halved
• 1 cucumber, chopped
• 2 tsp. Dijon mustard
• 2 Tbsp. apple cider vinegar

In a large bowl, toss kale with olive oil, sea salt, and orange zest, and massage with your hands for a couple of minutes.  Leave to sit for 10 minutes.

Meanwhile, combine orange juice and chipotle, and toss tempeh in marinade.

In a pan over medium heat, stirfry tempeh and orange juice/chipotle marinade until the sauce has been absorbed and the tempeh is cooked through.

Add carrots, tomatoes, and cucumber to kale.  Throw cooked tempeh on top.

Combine mustard and apple cider vinegar, and toss with salad just before serving.

Enjoy!

Wanna Try More Tempeh or Kale Recipes?

• How about a Tempeh Avocado Sandwich with a Kale Salad?



• Or maybe Kale & Queso Fresco Soft Tacos are calling to you?



• Or browse the Kitchen Operas Kale Archives. Mmmm, kale.