Preparation time: 10 minutes.
Cooking time: 14 minutes.
Servings: 6


Miso Caesar:
1 block tofu
3 tablespoons cashew butter
1 tablespoon miso paste
1/2 lemon, juiced
3 tablespoons nutritional yeast
1/2 tablespoons Dijon mustard
1 ½ teaspoon garlic powder
1 tablespoon vegan Worcester
1 ½ teaspoons black pepper
1 teaspoon salt

Smoky tempeh:
1 (250 g) package of tempeh
2 tablespoons soy sauce
1 ½ tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon maple syrup
1/2 teaspoons garlic powder
1/2 teaspoons liquid smoke
3/4 teaspoons black pepper

400 g chopped kale
450 g pasta
150 g chopped cherry tomatoes

1. Mix tempeh strips with the rest of the marinade ingredients in a suitable bowl.
2. Cover and marinate the tempeh for 30 minutes.
3. Preheat your air fryer appliance to 180 C.
4. Place the marinated tempeh in the air fryer basket and air fry for 14 minutes.
5. Flip the tempeh once cooked halfway through.
6. Meanwhile, cook and boil the pasta as per its package’s instructions.
7. Blend the miso Caesar ingredients in a blender until smooth.
8. Mix kale with the miso Caesar dressing, pasta, and the rest of the ingredients in a salad bowl.
9. Serve.

Calories: 490
Fat: 10.1g
Carbohydrates: 80.3g
Protein: 22.7g