Courtesy of American Miso Company
3 Tbsp. Miso Master Mellow White miso paste
3 Tbsp. apple cider vingear
2 Tbsp. agave or maple syrup
Black pepper, to taste
1-2 Tbsp. extra-virgin olive oil
1 tsp. tahini (optional)
1 package tempeh
1 bunch kale
½ cup red onions, thinly sliced
1 tomato, diced or thinly sliced
1 avocado, thinly sliced or diced
4 sprouted grain tortillas
To make the dressing, whisk together miso, apple cider vinegar, agave or maple syrup, black pepper, extra-virgin olive oil, and optional tahini until smooth.
To make the tempeh logs, heat oil in sauté pan over medium-high heat. Slice tempeh into eight pieces. Dip half of one log into miso dressing; it should coat it nicely. (If dressing is too thin, add another spoonful of miso to thinken). Lay dipped logs on hot pan, then sprinkle each with a few dashes of chipotle powder and black pepper. Allow logs to cook for about one minute on each side or until all sides are caramelized and browned, being careful not to blacken and burn the tempeh. Remove from pan, transfer to a plate, and set aside to cool.
To make the salad, remove kale leaves from thick stems and chop into small pieces. Wash well and pat dry with paper towels. Transfer kale to a large bowl and toss with the dressing and onions. You can add in any other vegetables you like, such as carrots, cucumber, celery, and radishes. Fold in tomatoes and avocado.
To make the wraps, use a half cup of kale salad, a couple of tempeh logs, and a few slices of tomato and avocado. Wrap and serve or store in fridge until ready to serve. You can served stored wraps chilled or warm before serving.
Click to read all about the nation’s largest producer of organic miso in Rutherfordton: American Miso Company.