Apple, cranberry and kale salad with BBQ tempeh

Prep Time 25 minutes
Cook Time 20 minutes
Servings 2 servings

Have you tried tempeh yet? It's made with a base of fermented soya and comes from the island of Java in Indonesia. It's got a nutty flavor and is a great source of vegetable protein, making it a great alternative to meat. It can be used in a variety of recipes, just cut into slices and boil for several minutes to soften before marinating. Tempeh handily absorbs flavors, so switch up your marinades for variety, before frying to tender, golden perfection. In this recipe, the grilled tempeh is served on top of a kale salad chock-ful of apples, dried cranberries and pumpkin seeds. A delicious and healthy fall salad that's easy to make!

Tempeh BBQ


  • 1 240g block of tempeh
  • 2 tablespoons of maple syrup
  • 2 tablespoons of tamari sauce
  • 1 tablespoon of tomato paste
  • 1/2 teaspoon of liquid smoke


  1. Bring a large pot of water to a boil.
  2. Cut the block of tempeh in 3 lengthwise and then in 3 crosswise to get 9 squares. Cut each square in 2 diagonally.
  3. Put the tempeh in the boiling water and cook for 10 minutes. Drain the tempeh and set aside.
  4. In a shallow dish, mix all the ingredients for the marinade together.
  5. Add the tempeh triangles and make sure each is coated in the sauce. Let marinate for 30 minutes.
  6. In this time, prepare the other components of the salad.
  7. Heat a splash of vegetable oil in a large anti-stick frying pan. Brown the tempeh on each side for 3 to 4 minutes over medium heat.

Apple, cranberry and kale salad


The vinaigrette

  • 1 tablespoon of apple cider vinegar
  • 1/4 cup of virgin olive oil
  • 1 clove of garlic, minced
  • 1 tbsp of tahini
  • 1 pinch of  sea salt
  • Ground pepper

The salad


  1. Remove the leaves from the stalks of kale and tear the leaves into bite-sized pieces.
  2. In a bowl, mix all the vinaigrette ingredients together and whisk vigorously to emulsify.
  3. Finely mince the red onion and the apple.
  4. In a large bowl, mix the kale with the vinaigrette and add the red onion, apple, cranberries and pumpkin seeds.
  5. Serve the salad and top with slices of grilled tempeh.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.