Kale Caesar Salad with Tempeh Croutons
A healthy twist on a classic Caesar salad, this recipe features nutrient-rich kale, a creamy homemade Caesar dressing, and protein-packed tempeh croutons.
Ingredients - Serves 4
- Salt and pepper - To taste
- Parmesan cheese - 1/2 cup, grated
- Anchovy paste - 1 teaspoon
- Worcestershire sauce - 1 teaspoon
- Dijon mustard - 1 tablespoon
- Lemon juice - 1/4 cup
- Garlic - 2 cloves, minced
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces, cubed
- Kale - 1 large bunch, stemmed and chopped
Let's Get Started
- Preheat the oven to 375°F.
- Toss the tempeh cubes in 1 tablespoon of olive oil and spread out on a baking sheet. Bake for 15 minutes, or until golden and crispy.
- While the tempeh is baking, prepare the dressing. In a small bowl, whisk together the garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and remaining olive oil. Stir in the Parmesan cheese and season with salt and pepper.
- Place the chopped kale in a large bowl and toss with the dressing until well coated.
- Once the tempeh is done baking, let it cool slightly before adding it to the salad as 'croutons'.
- Toss the salad once more to distribute the tempeh croutons, then serve.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 25g
- Protein: 18g
- Sodium: 500mg
- Sugar: 4g
