Kale Caesar

Preheat the oven to 375°F. Slice tempeh into thin strips, about ¼ inch thick. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced tempeh and cook until crispy and well browned, about 4 to 5 minutes per side.

In a small bowl, combine the tamari, maple syrup, and liquid smoke. Stir the bacon glaze to combine. Once the tempeh is crispy on both sides, add the bacon glaze to the skillet and reduce heat to medium-low. Cook, flipping occasionally, until tempeh is evenly coated and sauce has thickened, about 1 to 3 minutes.

Cut the sourdough bread into small cubes. Transfer to a baking sheet and toss with 2 tsp olive oil. Sprinkle with everything bagel spice and toss. Toast in the oven until golden brown and crispy, about 5 to 7 minutes.

Destem the Lacinato kale, roughly chop the leaves, and add them to a large bowl. Add 1 tsp olive oil and massage the leaves with your hands until bright green and soft. Mince the capers. Peel the carrot and continue peeling lengthwise to create ribbons. Add the minced capers and carrot ribbons to the bowl with the massaged kale.

Add just half the Caesar dressing to the bowl with the kale and toss to coat evenly. Divide the kale Caesar between large bowls. Top with tempeh bacon and everything bagel croutons. Drizzle any remaining Caesar dressing over the top. Enjoy!