Kale, Tempeh and White Bean Salad

1. Assemble the salad by combining 3 cups kale, 1/2 cup white beans, tempeh cubes, halved cherry tomatoes, and 1/4 cup pumpkin seeds

2. Add the tahini-dijon dressing to the salad

3. This recipe is adapted and can be modified, such as substituting white beans for quinoa or making it for one serving

Tempeh cooking

1. Cut 1/2 pack tempeh into cubes

2. Place tempeh into a saucepan over medium-high heat with veggie broth to cover less than halfway

3. Simmer tempeh, flipping once to absorb the broth

4. Continue cooking after liquid evaporates, browning on all sides

5. Season with nutritional yeast, garlic powder, smoked paprika, salt, and pepper

Dressing mixing

1. Whisk together 1 tbsp tahini, 1 tbsp lemon juice, 2 tsp dijon mustard, nutritional yeast, garlic powder, salt, and cold water until mixed