Tuscan Kale Salad

You may have heard me talk about my FAVORITE kale salad before. If not, let me introduce you to the Tuscan Kale Salad from True Food Kitchen. True Food’s menu was created by  Dr. Andrew Weil’s anti-inflammatory diet, but “you don’t have to be a die-hard Yogi to dine at True Food Kitchen. You need only a desire to give your body nutrients, and your palate something memorable. The basis for Dr. Andrew Weil’s anti-inflammatory diet isn’t meant to deprive a healthy body of great flavors, it’s meant to take popular trends in cuisine and pair them with healthy living.”

The Tuscan Kale Salad is my all time favorite. Ever! Since There isn’t a True Food Kitchen everywhere, I am bringing the restaurant to your kitchen with a single serving Tuscan Kale recipe! This particular salad doesn’t come with smoked tempeh on it, but it’s my favorite way to order. Since I don’t have a smoker, I found an awesome short cut to get the same smokey flavor!

So what is tempeh?
Tempeh (tem-pay) is similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition to salads!

Where do I buy Tempeh?
Most grocery stores such as Ralph’s, Kroger, Pavillions, Trader Joe’s, and health food stores like Whole Foods carry tempeh. It’s usually located by tofu and other vegetarian foods in the refrigerator section. I used Tofurkey Brand Smokey Maple Bacon Flavored Tempeh from Whole Foods for this recipe.

P.S. I love when my sister lets me use her camera and fancy lenses!

Tuscan Kale Salad
Serves 1

4 Strips of Smokey Maple Bacon Flavored Tempeh
2 cups chopped Tuscan kale (aka dinosaur kale)
1 Tbsp shaved parmesan (or shaved cheese blend)
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 garlic clove – mashed
pinch of salt
pinch of pepper
pinch of hot red pepper flakes

Wash and dry kale. Cut kale into half inch strips and place in a bowl. Mash garlic with a fork and combine with olive oil, lemon juice, salt, pepper, and hot red pepper flakes. Massage dressing into the kale and set aside. Place 4 strips of tempeh in a pan sprayed with nonstick cooking spray over medium heat. Cooke each side of the tempeh for 2 minutes until golden brown. Remove tempeh from the stove and cut into one inch pieces. Toss the tempeh and parmesan in the salad and enjoy.

The Rabbit Food Pyramid Breakdown
Produce: kale
Whole Grain: enjoy with one serving of whole grain crackers or a side of quinoa
Protein: tempeh and cheese
Plant Based Fat: olive oil