Damien’s Fragrant Tempeh & Kayle Salad

This fantastic fragrant healthy salad is a great vegan dish and packed full of goodness and flavour and packed with natural protien, the crispy Kayle and fresh broccoli mixed with the crunch of the roasted chickpeas and the spicy tempeh make a truly great combination. The tempeh is so good, you wont even mind not eating meat

What is Tempeh?
Tempeh is made from cooked and slightly fermented soybeans and formed into a rectangular patty, similar to a very firm veggie burger. Many commercially prepared brands of tempeh add other grains, such as Barley and there are many varieties available with added spices and extra flavor, however tempeh is rarely eaten by itself but is incorporated into other dishes and readily absorbs those flavours to mollify and disguise its own, its actually a pretty fine ingredient.

Is Tempeh like Tofu?
Tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but, tempeh actually tastes nothing like tofu and the two have very little in common. Tempeh has a textured and nutty flavor with a very firm texture which doesn’t easily crumble, like tofu does. Many vegetarian and vegan recipes use tempeh as a meat substitute when making make stir-fries, sandwiches or curries, Weight for weight, tempeh is higher in calories than tofu but is also higher in protein. It is much less processed than tofu.

Tempeh can be purchased in most large supermarket or health food stores.

Give it a try.


Damien’s Fragrant Tempeh & Kayle Salad

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • For the Salad
  • 400g Kayle stems removed
  • 6 tablespoons of sesame oil
  • 200g Cooked tempeh
  • 4 tablespoons of Rapeseed oil
  • 6 tablespoons Soy sauce (low Salt)
  • 1 teaspoon Cayenne pepper (lightly heaped)
  • 2 table spoons roasted chickpeas
  • Head of Broccoli (steamed)
  • Toasted sesame seeds
  • Salt
  • Pepper
  • Coriander leaves (garnish)
  • Dressing
  • 2 cloves of garlic
  • 3 Tablespoons of Rice vinegar
  • 3 Tablespoons of Sesame oil
  • 3 Tablespoons of Rapeseed oil



Heat the oven to 150’c


Toss the Kale in the sesame oil, season and spread over a baking tray.


Cook for 10-15 minutes in the oven until fairly crisp and slightly browned around the edges.


Finely slice the tempeh, heat the rapeseed oil gently in a small frying pan, add the tempeh and stir-fry for 1 minute.


Quickly add the chilli sauce, soy sauce and cayenne pepper, toss till coated and remove from the heat.


In a large serving bowl, mix the Kayle, Broccoli, chickpeas and sesame seeds.


Whisk together the dressing ingredients and add to the salad and season well.


Top with the Pieces of Tempeh and chopped coriander.





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