Tempeh and Kale Taco Salad

An easy throw-together weekend dish!

Tempeh and Kale Taco Salad

1          pkg. tempeh, boiled then diced into small pieces

            taco seasoning – I use Trader Joe’s (or a mix of garlic powder/chili powder/

                                                                         onion powder and cumin)

1          14.5 oz. can red kidney beans

1/2       red onion, diced

1          tomato

            kale, shredded into small pieces

            frito corn chips, broken up a bit

            Catalina dressing – store bought

Boil the tempeh for approximately 10 minutes, just to remove the bitterness.

Let cool, then dice into very small pieces.  In sauté pan, add a bit of oil, tempeh and taco seasoning.  Cook until slightly browned and well incorporated.

In large mixing bowl, add desired amount of kale, 1 can kidney beans, 1 diced tomato and diced onion.  Add seasoned tempeh and corn chips pour designed amount of Catalina dressing on top