Do I have to use tofu and tempeh?

No. You can double the amount of either if you only have one available.

Can I use beans other than chickpeas?

Sure! Any beans or lentils can be substituted for the chickpeas.

Do I have to use arugula?

No. You can use any leafy green such as spinach or mixed greens in place of arugula. If you're using kale or Swiss chard, I would recommend finely chopping and then massaging with 1 tsp olive oil to soften before using in the recipe.

High-Protein Vegan Salad with Tofu, Tempeh & Chickpeas

Description

This high-protein vegan salad packs in 30 g of plant-based protein along with 14 g of fibre for a nourishing and satisfying meal!

Ingredients

For the Marinated Tempeh

one block of tempeh, cubed (approx. 250 g)
1/4 cup balsamic vinegar (60 ml)
2 tbsp soy sauce or gluten-free tamari (30 ml)
2 tbsp pure maple syrup (30 ml)
1 tsp garlic powder
pinch of salt and pepper

For the Baked Tofu

350 g block firm or extra-firm tofu
1 tsp garlic powder
2 tbsp soy sauce
pinch of salt and pepper

For the Salad

4 cups chopped and lightly steamed broccoli
4 cups or big handful of fresh arugula, spinach or mixed salad greens
2 cups diced cucumber
8 tbsp hemp seeds (1–2 tbsp per salad)
1 avocado, diced
1 cup chickpeas, drained and rinsed
tahini for drizzling over top or 1 batch maple dijon dressing or lemon tahini dressing
fresh lemon, for serving
salt and pepper

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Instructions

Bake the Tempeh: To make the marinated tempeh, mix the marinade ingredients together in shallow dish then add the cubed tempeh. Let sit for 20-30 minutes. Option to press the tofu during this time. Bake at 400 F for 20 minutes on a baking tray lined with parchment paper. Once it’s baked, spoon any remaining marinade over the cubes.
Bake Tofu: To make the baked tofu, toss the cubed tofu with the soy sauce, garlic powder and a pinch of salt and pepper. Transfer to a parchment-paper lined baking pan and bake at 400 F for 20-30 minutes until browed. You can bake it at the same time as the tempeh.
Steam Broccoli: You can leave the broccoli raw but it’s suggested to steam it. Bring water to a boil then add the broccoli in a steamer basked, cover and cook for 4 minutes. Remove from heat.
Prepare Dressing (Optional): If you’re making a dressing for the salad, prepare that now.
Assemble Salads: Prepare 4 bowls with a handful of arugula or other greens of choice. Divide the rest of the ingredients between the 4 servings. Drizzle each with tahini and lemon or a dressing of choice and enjoy.

Notes

If you’re making for meal prep, add the greens last or to the side to they don’t get soggy. Leave the avocado and any dressing off until just before serving.

Dressing Options: Maple Dijon Dressing, Miso Tahini Dressing, Almond Satay Sauce, Ginger Peanut Sauce, Balsamic Dressing.

Nutrition

Serving Size: 1
Calories: 596
Sugar: 12 g
Fat: 37 g
Carbohydrates: 43 g
Fiber: 14 g
Protein: 31 g

Keywords: vegan protein salad, vegan high-protein recipes, vegan tempeh salad