Vegan Protein Salad
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!
Servings: 4
Ingredients
For the Marinated Tempeh
- 250 g block tempeh cubed
- 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
Instructions
- 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 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.
- 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.
- 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.
- If you're making a dressing for the salad, prepare that now.
- 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: Cilantro Tahini Sauce, Maple Dijon Dressing, Miso Tahini Dressing, Almond Satay Sauce, Ginger Peanut Sauce, Balsamic Dressing.
Nutrition
Serving: 1salad | Calories: 596kcal | Carbohydrates: 43g | Protein: 31g | Fat: 37g | Fiber: 14g | Sugar: 12g