Instructions

• Place the block of tempeh in a pot of salted water, just enough to cover it. Bring the water to the boil, then turn the heat to low and let it simmer for 10 minutes to soften. Remove from the pot and slice the tempeh into ½-inch (1 cm) slices and generously coat with Cajun spice.
• Heat the olive oil in a non-stick skillet and pan-sear the tempeh until crispy on both sides, then set aside.
• To make the salad, place the kale in a bowl and add the olive oil, a generous pinch of salt, and the lemon zest. Massage with your fingers until the kale becomes tender. Now toss through the Vegan Ranch Dressing.
• Divide the kale salad between 2 bowls, topped with the blackened tempeh, radishes, green onions, pickled onions, and avocado. Scatter over some chopped cilantro and serve.