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Kale Miso Caesar Pasta Salad with Smoky Tempeh

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5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 3-4 Servings 1x


  • This Miso Caesar Kale Pasta Salad with Smoky Tempeh is loaded up with kale, pasta,  tomatoes and smoky tempeh that all gets tossed in a creamy miso caesar. 



Miso Caesar:

  • 1 block tofu (250g)
  • 3 tbsp cashew butter (45g)
  • 1 tbsp miso paste (20g)
  • 1/2 lemon, juiced
  • 3 tbsp nutritional yeast
  • 1/2 tbsp dijon mustard
  • 1.5 tsp garlic powder
  • 1 tbsp vegan Worcester (or sub soy sauce)
  • 1.5 tsp black pepper
  • 1 tsp salt

Smoky Tempeh:

  • 1 package Tempeh (250g)
  • 2 tbsp soy sauce
  • 1.5 tbsp rice vinegar
  • 1 tbsp mirin*
  • 1 tbsp maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp liquid smoke
  • 3/4 tsp black pepper

For the salad:

  • 6 cups chopped kale (90g)
  • 1 package of pasta (227g)
  • 1 cup chopped cherry tomatos (180g)


  1. Smoky Tempeh: Add all marinade ingredients into a shallow container. Slice your tempeh into strips, then add them into the marinade. Close the lid and shake the container, then allow it to marinate for at least 15 minutes (ideally 30 minutes, but if your short on time 15 is enough to get flavour into the tempeh). Once the time has passed, place into your air fryer for 7 minutes. Flip the tempeh and air fry for another 7 minutes until brown and crispy.
  2. Pasta: Cook pasta following the directions on the package. While waiting for the water to boil, chop the kale and slice the tomatoes, and measure out their written amounts.
  3. Miso Caesar: add all the ingredients into a blender and blend on high until smooth.
  4. Assemble: Gather your ingredients. Into a large bowl, massage the miso caesar dressing into the kale. Add in the cooked and cooled pasta in and toss using tongs. Add in the chopped tomatoes and gently mix the salad. Serve and top with the smoky tempeh.


  • Sake can be used in place of mirin. Both mirin and sake cut the strange taste that tempeh sometimes gives.
  • For oven baked version, preheat oven to 350 F. Place the marinated tempeh onto a lined baking tray and allow it to bake on each side for 10-12 minutes on each side, or until nicely browned with crisp edges.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Air fryer
  • Cuisine: Salads


  • Serving Size: 1/4 of recipe
  • Calories: 537
  • Sugar: 15.6g
  • Sodium: 1614 mg
  • Fat: 14.5g
  • Saturated Fat: 1.25g
  • Unsaturated Fat: 4.6g
  • Trans Fat: 0
  • Carbohydrates: 14.5g
  • Fiber: 9g
  • Protein: 33.75g
  • Cholesterol: 0