Wash and dry your kale. Cut or tear away from the stem into bite-sized pieces.

Add your kale to a large bowl and drizzle two tablespoons of olive oil. Using clean hands, massage the kale with olive oil for 2 minutes, to help make it more tender.

To make the dressing, blend tahini, water, lemon juice, liquid aminos, apple cider vinegar, and nutritional yeast in a high-speed blender until smooth. If it appears too thick, slowly add more water until it reaches your desired consistency. If it appears too thin, add tahini by the tablespoon. If you don’t have a blender available, simply mince garlic and whisk dressing ingredients together.

Pour the dressing over the kale and toss the salad so all pieces are covered. Place the kale in the fridge and let it sit for at least one hour.

Preheat oven to 350 degrees.

Place tempeh brick in a saucepan, and cover with water. Bring the water to a boil, then cover the pot and turn heat to low. Let the tempeh simmer in the water for 10 minutes. This will open the pores and allow it to soak in the marinade better.

Meanwhile, make the marinade. Whisk together balsamic, liquid aminos, olive oil, and nutritional yeast.

Remove tempeh from water and cut into bite-sized triangles. Place the tempeh in a shallow dish and pour the marinade over it, covering all the pieces. Let marinate for 10 minutes.

Place tempeh on a lightly oiled baking sheet and bake for 15 minutes, flipping halfway.

To serve, divide kale into bowls and top with tempeh triangles. If you’re prepping for later, let the tempeh cool before storing on top of kale salad in the fridge. Enjoy!