Bacon, Kale, Tomato Bowl
1 recipe Tempeh Bacon Bites (below) or 1 package of store bought vegan bacon
1 lb kale
1 red onion, sliced into half moons
1 pint red cherry or grape tomatoes, sliced in half
1 ripe avocado, diced
2 tablespoons minced shallots
4 teaspoons apple cider or champagne vinegar
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 tablespoon dijon mustard
Pinch of salt
Freshly ground pepper
8 oz tempeh
2 tablespoons pure maple syrup
2 tablespoons tamari
1 tablespoon ketchup
1 tablespoon vegetable oil
1/4 teaspoon liquid smoke
Olive oil, for pan-frying
Cube the tempeh into bite-size pieces.
In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinate. Let stand for 10 minutes or cover and chill overnight.
Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast-iron skilled preheated over medium heat. Lay the pieces i a single layer, and if desired, sprits with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pur the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavor.
Strip the kale leaves of the stems, tear or chop into bite-size pieces. Was and dry the kale, then transfer to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.
Add the bacon, red onion, tomato, avocado, and remaining dressing to the kale. Coat evenly and serve.
Recipe inspired by Salad Samurai. Get this book – you won’t regret it!