Red Kale Salad with Sautéed Tempeh, Yellow Peppers, and Lemon Tahini Mustard Dressing

tempeh kale salad
Salad dressing: 1/4 cup tahini, 1-2 Tbsp lemon juice, 2 Tbsp flax seed or olive oil, 2 Tbsp Dijon mustard, salt and pepper to taste, and add water to get your desired consistency.

Tempeh: Slice tempeh into half inch thick pieces and steam for 15 min then set on a cloth to dry. Add 4 Tbsp of soy sauce, 3 cloves of garlic, and 1 Tbsp of water to a shallow dish. Place tempeh in marinade and let it sit for 1 hour turning occasionally. Put 2 Tbsp of coconut or olive oil in a skillet and cook tempeh for 4 min on each side.