Scale

Ingredients

For the Marinated Tempeh

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

For the Baked Tofu

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

For the Salad (per salad)

1/2 cup chopped and steamed broccoli
1 cup or big handful of fresh arugula
1/2 cup diced cucumber
2 tbsp hemp seeds
1/4 of an avocado
1/3 cup chickpeas
1–2 tbsp drippy tahini or 3–4 tbsp tahini dressing

Instructions

To make the marinated tempeh, mix the marinade ingredients together in shallow dish then add the cubed tempeh. Let sit for 2 hours up to overnight then bake at 400 degrees for 20 minutes on a baking tray either sprayed with non-stick cooking spray or lined with a silicone baking mat. Once it’s baked you can toss with a bit of the leftover marinade.
To make the baked tofu, toss the cubed tofu with the rest of the ingredients and bake at 400 degrees for 30 minutes until browed. You can bake it at the same time as the tempeh.
To assemble the salad, add all of the salad ingredients along with baked tofu and tempeh to a bowl. Top with the tahini and finish with a spritz of fresh lemon juice and sea salt and enjoy.

Notes

The marinated tempeh and tofu make enough for 4 salads. The ingredients listed for the salad are per bowl, so be sure to double, triple or quadruple if you’re making more. If only making 1-2 salads, the extra tofu and tempeh can be stored in the fridge for up to 4 days.

For a lower-carb salad, omit the chickpeas.

For an alternative tempeh marinade, try this almond butter marinated tempeh.

Nutrition

Serving Size: 1
Calories: 619
Sugar: 6 g
Fat: 33 g
Carbohydrates: 49 g
Fiber: 24 g
Protein: 40 g

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