Miso-Roasted Tempeh & Mushroom Kale Salad

Dinner · Lunch

Miso-Roasted Tempeh & Mushroom Kale Salad

A miso-soy coating browns on tempeh and mushrooms in the oven, giving this kale salad a warm, savory center. Massage the greens with the maple-lime dressing while the tray roasts, then toss everything together.
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Serves
4 servings

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About this recipe.

Roasted tempeh and mushrooms tossed with tender kale, cucumber and a maple-lime miso dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 tablespoons white miso (divided)
  • 3 tablespoons soy sauce (divided)
  • 1/3 cup extra-virgin olive oil (plus 3 tablespoons, divided)
  • 1 8-oz block tempeh (torn into 1 1/2-inch pieces)
  • 8 oz mixed mushrooms (torn or cut into 1 1/2-inch pieces)
  • 2 garlic cloves (finely grated)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure maple syrup
  • 2 large bunches Tuscan kale (ribs and stems removed, leaves coarsely chopped)
  • 1/2 medium Persian cucumber (thinly sliced diagonally)
  • 1/2 cup basil and/or cilantro leaves (tender cilantro stems may be included)

Give the kale a little attention

Rubbing the dressing into the leaves changes their texture before the warm toppings go in. Tear the mushrooms and tempeh into similar-size pieces so they brown evenly.

At the table

Serve as a main-course salad while the roasted ingredients are still warm.

The cooking plan

How to make Miso-Roasted Tempeh & Mushroom Kale Salad.

  1. Heat the oven to 425°F. In a large bowl, whisk 3 tablespoons miso with 2 tablespoons soy sauce. Whisk in 1/3 cup olive oil, then add the tempeh and mushrooms and toss to coat. Spread on a rimmed baking sheet and keep the mixing bowl for the dressing.

  2. Roast for 20–25 minutes, until the tempeh and mushrooms are deeply golden.

  3. In the reserved bowl, whisk the garlic, lime juice, maple syrup, remaining 3 tablespoons oil, remaining tablespoon miso and remaining tablespoon soy sauce. Add the kale and massage the dressing into the leaves for about 4 minutes, until the greens soften.

  4. Add the roasted tempeh and mushrooms, cucumber and herbs to the kale. Toss to combine and divide among bowls.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Miso-Roasted Tempeh & Mushroom Kale Salad

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Roasted tempeh and mushrooms tossed with tender kale, cucumber and a maple-lime miso dressing.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    4 tablespoons white miso divided
  • 3 tablespoons soy sauce divided
  • 8 ⅓ tablespoons extra-virgin olive oil divided; 1/3 cup for roasting and 3 tablespoons for dressing in the base recipe
  •  
    1 8-oz block tempeh torn into 1 1/2-inch pieces
  •  
    8 oz mixed mushrooms torn or cut into 1 1/2-inch pieces
  •  
    2 garlic cloves finely grated
  •  
    2 tablespoons fresh lime juice
  •  
    2 tablespoons pure maple syrup
  •  
    2 large bunches Tuscan kale ribs and stems removed, leaves coarsely chopped
  •  
    ½ medium Persian cucumber thinly sliced diagonally
  •  
    ½ cup basil and/or cilantro leaves tender cilantro stems may be included

Instructions
 

  1. Heat the oven to 425°F. In a large bowl, whisk 3 tablespoons miso with 2 tablespoons soy sauce. Whisk in 1/3 cup olive oil, then add the tempeh and mushrooms and toss to coat. Spread on a rimmed baking sheet and keep the mixing bowl for the dressing.
  2. Roast for 20–25 minutes, until the tempeh and mushrooms are deeply golden.
  3. In the reserved bowl, whisk the garlic, lime juice, maple syrup, remaining 3 tablespoons oil, remaining tablespoon miso and remaining tablespoon soy sauce. Add the kale and massage the dressing into the leaves for about 4 minutes, until the greens soften.
  4. Add the roasted tempeh and mushrooms, cucumber and herbs to the kale. Toss to combine and divide among bowls.

Notes

Check miso and soy sauce labels if avoiding particular allergens; both commonly contain soy, and some contain wheat.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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