Breakfast Kale Salad is all the goodness of a breakfast sandwich without the bread. Instead, it's all piled into a big, beautiful bowl.

Breakfast Kale Salad with Creamy Cashew-Carrot Sauce

Breakfast Kale Salad is all the goodness of a breakfast sandwich without the bread. Instead, it’s all piled into a big, beautiful bowl.
Course Breakfast, Salad, Sauces and Dressings
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 597kcal
Author Becky Striepe


For the Salad

  • 1 block extra firm tofu pressed and cubed
  • 1 6-ounce package tempeh bacon chopped into 1" pieces
  • 2 tablespoons soy sauce
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon each onion powder and garlic powder
  • 4 cups kale chopped into bite-sized pieces
  • 1 fresh lemon juice only
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup grape tomatoes sliced
  • 1/4 cup chopped green onion
  • 1 tablespoon olive oil
  • 1 Haas avocado chopped

Creamy Cashew Carrot Sauce

  • 1 large carrot chopped into 1" pieces
  • 1/2 cup cashew butter at room temperature
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 2 cloves garlic
  • extra water as needed
  • salt and white pepper to taste – You’ll need more salt if your cashew butter is unsalted.


Make the Breakfast Kale Salad

  • In a medium bowl, toss together the tofu cubes with the bacon, soy sauce, turmeric, onion powder, and garlic powder. Set aside to marinate.
  • In a large bowl, toss together the kale, lemon juice, salt, and 1 tablespoon of olive oil. Massage the kale until it wilts, then toss in the tomato and green onion. Transfer to the refrigerator to chill.
  • In a large frying pan, heat the other tablespoon of oil on medium high. Add the tofu mixture and any marinade from the bowl, and cook, stirring occasionally to prevent sticking, until the bacon gets crispy edges, about 7 minutes. As you stir, you can use the spoon to break up the tofu, if you prefer it more crumbled than cubed. You’ll need to stir more frequently toward the end of cooking time. That tempeh loves to stick when the pan starts getting dry!
  • Pull the kale salad out of the fridge, top with the cooked tofu mixture and avocado and drizzle on the Creamy Cashew Sauce. Add more green onions, if you like, and serve.

Make the Cashew Carrot Sauce

  • Steam the carrots for 5-7 minutes. You want them fork-tender.
  • Combine the carrots, cashew butter, lemon juice, nutritional yeast, onion powder, and garlic in your blender. Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency. With a high speed blender, I haven’t needed extra water, but with a regular blender, you might need a little bit of extra liquid to get things moving smoothly.
  • Stir in salt and pepper, to taste.


Calories: 597kcal