Curried Tempeh Salad
Servings: 1 serving
Ingredients
- 100 gram tempeh
- 1 tsp olive oil
- 1 tsp curry powder
- 1/4 tsp paprika
- 1 Tbsp tamari, soy sauce (wheat-free if needed)
- 1 cup kale, chopped
- 1/2 tomato, chopped
- 1/2 cup cucumber, chopped
- 1/4 avocado, chopped
- 1/4 bell pepper, chopped
- 1/2 lime, juice
Instructions
- Heat a pan to medium-high. Heat the tempeh in the oil, stirring/flipping occasionally, until it's lightly browned.
- Sprinkle the spices in the pan, keeping them moving so they don't burn. Drizzle the tamari over the tempeh. Stir until all the liquid is stuck to the tempeh or evaporated. Turn off the heat.
- Chop the kale, sprinkle with salt, and massage with your fingertips until it softens.
- Lay the kale on a plate and top with veggies and tempeh. Drizzle with lime juice.
Notes
If you can’t find tempeh, you can do the same thing with tofu–or even chickpeas! Just warm them in the pan with the spices.
Nutrition
Calories: 386kcal | Carbohydrates: 33g | Protein: 26g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 988mg | Potassium: 1336mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12600IU | Vitamin C: 244.2mg | Calcium: 240mg | Iron: 5.9mg
