Looking for a game-changing vegan meal prep that actually excites you come lunchtime? This Kale Salad with Smokey Maple Tempeh is the ultimate make-ahead salad. It’s got texture, color, bold flavor, and most importantly—it holds up beautifully in the fridge.
You’ll love how the sweet, smoky tempeh pairs with crunchy cucumbers, creamy avocado, and a lemony vinaigrette that ties it all together. This is the kind of salad that doesn’t feel like a compromise—it’s satisfying, protein-packed, and tastes better with time.
Whether you’re trying to eat more plants, need a reliable work lunch, or just want to fall in love with kale (for real this time), this one’s for you.
You can also find a collection of all my delicious vegan meal prep recipes here.
Why You’ll Love This Kale Salad with Smokey Maple Tempeh
- Meal prep magic: Makes 4 generous servings you’ll actually look forward to.
- Flavor explosion: Smoky, sweet, tangy, creamy—it’s got layers.
- Whole-food plant-based: All nourishing, no weird additives.
- Protein-packed: Tempeh brings the muscle—hello, satiating lunch!
- Customizable: Add grains, wrap it up, or enjoy it straight from the container.
Benefits of Kale Salad with Smokey Maple Tempeh
This isn’t just tasty—it’s functional food. 💪
- Kale: Loaded with fiber, antioxidants, and vitamin K.
- Tempeh: A fermented soy product packed with protein, probiotics, and iron.
- Avocado: Healthy fats for brain and heart health.
- Lemon: Boosts vitamin C and supports digestion.
- Maple Syrup: Natural sweetness with trace minerals.
Together, they make a nutrient-dense meal that keeps you energized without that post-lunch crash.
Ingredients & Substitutions
Let’s break it down:
Fresh Ingredients
- 1 head kale, chopped (curly or lacinato both work)
- ½ cucumber, cut into half-moons
- 1 avocado, cubed
Tip: Add lemon juice to avocado before storing to keep it fresh.
Lemon Dressing
- 3 tbsp extra virgin olive oil
- ¼ cup lemon juice (fresh is best)
- 1–2 tbsp maple syrup (depending on how sweet you like it)
- 2 tsp dijon mustard
- Salt & pepper to taste
Swap ideas:
- Use agave instead of maple syrup.
- Sub apple cider vinegar for lemon juice in a pinch.
Smokey Maple Tempeh Marinade
- 1½ blocks tempeh, cut into strips
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tbsp maple syrup (divided)
- 1 tsp smoked paprika
- ½ tsp onion powder
- 1 tbsp olive oil
- 2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
Optional: Add a pinch of cayenne for a spicy kick.
Optional Add-ons
- Serve in a whole grain pita or wrap
- Add roasted sweet potatoes or quinoa to bulk it up
Helpful Tools
You don’t need anything fancy, but here’s what helps:
- Non-stick or cast-iron skillet for crispy tempeh
- Mixing bowls for marinating and dressing
- Blender or whisk for vinaigrette
- Meal prep containers (glass or BPA-free plastic)
- Gloves for massaging kale (optional but handy!)
How to Make This Kale Salad with Smokey Maple Tempeh Recipe
Step 1 – Marinate the Tempeh
In a shallow bowl, mix together:
- Soy sauce
- 2 tbsp maple syrup
- Smoked paprika
- Onion powder
Add tempeh strips and gently toss. Let them marinate for at least 15 minutes—longer is better if you have time.
Step 2 – Cook to Crispy Perfection
Heat a pan with olive oil over medium.
Add marinated tempeh strips and cook about 2 minutes per side until golden and slightly crispy.
Pour in the leftover marinade + cornstarch slurry and cook 1 more minute until the sauce thickens and glazes the tempeh. Remove from heat.
Step 3 – Whip Up the Lemon Dressing
In a blender or bowl, combine:
- Olive oil
- Lemon juice
- Dijon
- Maple syrup
- Salt & pepper
Blend or whisk until smooth and creamy.
Step 4 – Massage the Kale
Add chopped kale to a big bowl. Pour in about ¾ of the dressing and massage for a minute or two until the leaves are darker and softer.
you can read my full article here on how to prep kale for the best flavour!
Pro tip: Use gloves to avoid dry hands from the lemon juice.
Step 5 – Assemble the Salad
In each of your four meal prep containers:
- Add a generous layer of dressed kale
- Top with cucumber slices and cubed avocado
- Add a portion of smokey maple tempeh
Drizzle with extra dressing just before serving if desired.
Step 6 – Store for the Week
Seal up your containers and pop them in the fridge. They’ll last 3–4 days with everything staying fresh (yes, even the kale!).
To prevent sogginess, you can also store tempeh separately and reheat before serving.
Tips & Tricks
- Meal prep hack: Double the batch and keep half of the tempeh in the freezer for future use!
- Freshness tip: Squeeze lemon on avocado cubes to prevent browning.
- Crunch factor: Add toasted seeds or nuts for texture.
- Dressing swap: Try tahini dressing or balsamic for variety.
- Wrap it up: Throw everything into a tortilla for a smoky salad wrap.
Frequently Asked Questions
Absolutely! Swap tempeh for baked tofu, chickpeas, or seitan for another protein-rich option.
Stored in airtight containers, this meal prep lasts 3–4 days in the fridge. Add dressing just before serving for peak freshness.
Yes, just use tamari instead of soy sauce and make sure your tempeh is labeled gluten-free.
You can use curly kale or lacinato (dino) kale. Both work well once massaged with the vinaigrette.
Yes! Cooked tempeh freezes well. Let it cool, freeze in a single layer, and reheat in a pan or oven.
Kale Salad with Smokey Maple Tempeh Meal Prep
Ingredients
- 1 head kale, chopped
- ½ cucumber, cut into half moons
- 1 avocado, cubed
Lemon Dressing
- 3 tbsp extra virgin olive oil
- ¼ cup lemon juice
- 1-2 tbsp maple syrup
- 2 tsp dijon mustard
- salt & pepper to taste
Smokey Maple Tempeh
- 1 ½ blocks tempeh, cut into strips
- 1 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 3 tbsp maple syrup
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp onion powder
- 2 tbsp cornstarch slurry 1 tbsp cornstarch mixed w 1 tbsp water
Instructions
Tempeh
- In a large shallow bowl, add the soy sauce, maple syrup, smoked paprika, and onion powder. Whisk to combine.
- Cut the tempeh into small strips and add them directly into the marinade. Toss very gently to combine and allow them to marinate for at least 15 mins.
- In a pan on medium heat, add the tempeh, and olive oil and cook about 2 mins per side. Now add the rest of the marinade, and cornstarch slurry and cook for about 1 min or until the sauce has thickened. Remove from heat and set aside.
Dressing
- Blend together the olive oil, lemon juice, dijon, maple syrup salt and pepper.
Salad Assembly
- Massage the kale in a large bowl with the lemon vinaigrette. (I use gloves for this so I don't dry out my hands) This helps reduce bitterness and softens the kale slightly.
- In 4 meal prep containers, add the kale, tempeh, cucumber, and avocado (squeeze a little lemon juice over the avocado to help keep it fresh). Store in the fridge until you are ready to eat and enjoy!
- *If you want to bulk up this meal, serve in a whole grain pita or protein wrap or add some cooked sweet potatoes or quinoa on the side.
Conclusion
This Kale Salad with Smokey Maple Tempeh is the definition of meal prep goals—fresh, vibrant, hearty, and incredibly satisfying. It proves that plant-based eating can be anything but boring.
Whip up a batch on Sunday and enjoy flavorful, fuss-free lunches all week long. If you make it, don’t forget to tag @EssyCooks—I’d love to see your creations!
