Smokey Tempeh, Kale + Pomegranate Salad
Prep time
Cook time
Total time
Serves: 4-6
Marinated Tempeh
  • 1 package soy tempeh, cubed
  • ¼ cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp liquid smoke
  • 1 large bunch of lacinato kale (or another kale or green), washed and chopped
  • ½ cup pomegranate seeds/ arils
  • 1 Asian pear, thinly sliced
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • sea salt
Marinated Tempeh
  1. Place the tempeh cubes in a mixing bowl or container.
  2. In a small mixing bowl stir together the liquid ingredients, and pour over the tempeh.
  3. Let marinate for at least one hour, or even overnight for more flavor.
  4. Once marinated pan fry the tempeh cubes in a skillet. Serve in salad...
Assemble salad
  1. Place the chopped kale into a large mixing bowl, and add the lemon juice, olive oil, and a dash of sea salt.
  2. Massage the kale with your hands until it is tender, about 4 minutes.
  3. Add the marinated tempeh, pomegranate seeds, and pear to the kale.
  4. Toss well, then season with the tempeh marinade to taste.
Recipe by Sweet Potato Soul by Jenné Claiborne at