People always ask me how I get my protein since I am a vegetarian. This salad has 30 grams of protein!
This is a typical lunch for me.
Looks delicious right? But are you asking yourself “What the heck is Tempeh?”
Here’s a little breakdown:
Tempeh pronounced [tem-pay] is a fermented whole soybean product. Think of it as tofu’s less processed & healthier sister.
Tofu contains soy isoflavones, which mimic natural human estrogens (which can be harmful to some people). Tofu also has phytic acid which is difficult to break down and get this, it can interrupt our body’s ability to absorb calcium, copper, magnesium, iron and zinc. Um, no thanks.
The soy protein in tempeh is easier to digest thanks to the fermentation process.
Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Hi, veggie bacon!!!! Although Tempeh is higher in calories than tofu, I think it is the superior form of soy.
Now back to this delicious salad.
3 cups of Kale, (I used bagged kale that has shredded carrots & cabbage and I cut it into thin shreds–think Cobb Salad)
4 strips of Tempeh, I used Fakin’ Bacon
1 Nectarine, sliced how you like (Or Tomato, or Peach, or Apple)
4 Tablespoons of Whole Foods Vegan Caesar Dressing (Sometimes I use a Champagne Vinaigrette)
2 Tablespoons of Grated Parmesan (optional)
Fresh Ground Black Pepper, to taste
Once Kale is washed and cut, massage your salad dressing into it. Yes. You read that right. Give your kale a massage. It will break down the bitterness and make it taste SO. MUCH. BETTER. Set aside.
Slice your Nectarine. Set aside.
In a medium size skillet, spray or line with your favorite cooking oil. I used avocado oil. Then heat your tempeh bacon. I rarely cook it until crispy because it uses more oil than I like. But if you want it crispy, you do you. Follow the instructions on the package.
Once it’s cooked, cut or break it into bite size pieces.
Time to assemble.
Get your dressed kale, and toss in all your fruit & bacon. Season with fresh ground pepper.
Optional for my non-vegans: sprinkle with 2 Tablespoons of parmesan cheese. (SO GOOD)
P.S. It’s not like I never eat tofu. I just prefer to eat Tempeh if it’s an option. I try to limit my soy intake to 1-2 servings per week.