High-Protein Vegan Salad (Printable Version)
# What You'll Need:
→ For the Marinated Tempeh
01 -
250 g block tempeh, cubed
02 -
60 ml balsamic vinegar
03 -
30 ml soy sauce or gluten-free tamari
04 -
30 ml pure maple syrup
05 -
1 tsp garlic powder
06 -
Pinch of salt and pepper
→ For the Baked Tofu
07 -
350 g block firm or extra-firm tofu
08 -
1 tsp garlic powder
09 -
2 tbsp soy sauce
10 -
Pinch of salt and pepper
→ For the Salad
11 -
4 cups chopped broccoli
12 -
4 cups fresh arugula, spinach, or mixed salad greens
13 -
2 cups diced cucumber
14 -
8 tbsp hemp seeds
15 -
1 avocado, diced
16 -
1 cup chickpeas, drained and rinsed
17 -
Tahini for drizzling
18 -
Fresh lemon for serving
19 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Mix balsamic vinegar, soy sauce, maple syrup, garlic powder, salt and pepper in a shallow dish. Add cubed tempeh and let marinate for 20-30 minutes.
02 -
Toss cubed tofu with soy sauce, garlic powder, salt and pepper. Option to press tofu during tempeh marination time.
03 -
Transfer both tempeh and tofu to separate parchment-lined baking trays. Bake at 200°C (400°F) for 20-30 minutes until browned. Spoon any remaining tempeh marinade over the cubes after baking.
04 -
Bring water to a boil in a pot with a steamer basket. Add chopped broccoli, cover and steam for 4 minutes. Remove from heat immediately.
05 -
Prepare 4 bowls with a handful of greens as the base. Divide broccoli, cucumber, hemp seeds, avocado, chickpeas, baked tempeh and tofu equally between servings. Drizzle with tahini and squeeze fresh lemon juice over top. Season with salt and pepper to taste.
# Helpful Notes:
01 -
For meal prep, add greens last or keep to the side to prevent sogginess.
02 -
Leave avocado and dressing off until just before serving.
03 -
Alternative dressing options include Cilantro Tahini Sauce, Maple Dijon Dressing, Miso Tahini Dressing, Almond Satay Sauce, Ginger Peanut Sauce, or Balsamic Dressing.