1 serving

Ingredients: 25 grams of sweed spaghetti, 100 grams of tempeh (in cubes), 125 grams of kale (finely chopped), ¼ red pepper (finely chopped), ½ small red onion (finely chopped), ¼ red pepper (finely chopped), 1 tbsp tamari, ½ tbsp miso paste , ½-1 tbsp white tahini, 1-2 teaspoon gold syrup, salt and pepper to taste.

Step 1

Cook the seaweed spaghetti according to the package. Drain and allow to drain well.

Step 2

Place a wok on the stove and add some water or oil. Briefly fry the miso paste. Then add the onion and tempeh and fry. If it becomes too dry, you can add some water.

Step 3

Add the paprika and red pepper and fry briefly again.

Step 4

Finally, add the finely chopped kale and seaweed spaghetti. Stir well. Finish it off with the tamari, tahini and syrup gold. Add some salt and pepper if necessary.

Step 5

Spoon it into a deep plate or into your boho tiffin and enjoy! You can also eat the salad cold. So if you want to enjoy this meal outside the house, that's no problem.