Step 1

Preheat the oven to 180°C/350°F(fan forced).

Step 2

Start with the tempeh. Slice the tempeh into thin strips. Make the marinade by mixing together all the remaining tempeh bacon ingredients. Toss through the sliced tempeh then lay out on a lined baking tray and bake for 15 minutes.

Step 3

To make the croutons toss the diced bread in the oil and garlic and add to a tray to bake with the tempeh, until crunchy.

Step 4

Make the almond cheese by pulsing the ingredients together in a high powered blender until a coarse crumb forms. Set aside.

Step 5

Without washing your blender, make the dressing by combining all the ingredients at a high speed until smooth and creamy.

Step 6

Place the cos lettuce and kale in a serving bowl and mix through the dressing.

Step 7

Once the tempeh bacon and croutons are ready, arrange on the salad and sprinkle over the almond cheese.

Step 8

As a main meal or side salad.

Step 9

Make each part ahead but don’t assemble until right before serving.

Step 10

Store in an airtight container in the fridge.