A bowl of salad with arugula, avocado, cucumber, tofu and tempeh. Slice of lemon in background.

Vegan Protein Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

This protein-rich vegan salad packs in a whopping 40 grams of plant-based protein along with 24 grams of dietary fibre and a ton of essential vitamins and minerals. Enjoy this filling dish for a filling and energizing, savoury breakfast or lunch or dinner bowl.



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

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
  • 12 tbsp drippy tahini or 34 tbsp tahini dressing


  1. 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.
  2. 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.
  3. 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.


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.


  • 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