Vegan protein salad

Vegan protein salad contains 40 grams of plant-based protein, 24 grams of dietary fiber, and a plethora of essential vitamins and minerals. Enjoy this filling dish for a hearty and energizing breakfast, lunch, or dinner bowl.

 Vegan protein salad

Vegan protein salad Ingredients

For the marinated tempeh

  • one cubed tempeh block (approx. 250 g)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons soy sauce (or gluten-free tamari)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon garlic powder
  • salt and pepper to taste

For the baked tofu

  • one 350 g block firm or medium tofu
  • 1 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • salt and pepper to taste

For the Vegan protein salad

  • 1/2 cup steamed and chopped broccoli
  • 1 cup (or large handful) fresh arugula
  • 1/2 cup cucumber, diced
  • 2 tablespoons hemp seeds
  • a quarter avocado
  • Chickpeas, 1/3 cup
  • 1-2 tablespoons drippy tahini or 3-4 tablespoons tahini dressing


 Vegan protein salad

  1. In a shallow dish, combine the ingredients for the marinade before adding the cubed tempeh to make the marinated tempeh. Bake for 20 minutes at 400 degrees on a baking sheet coated with non-stick cooking spray or lined with a silicone baking mat after letting it sit for two to eight hours or overnight. You can toss it with some of the marinade that remains after it has been baked.
  2. To make baked tofu, combine the cubed tofu with the remaining ingredients and bake for 30 minutes at 400 degrees until browned. It can be baked simultaneously with the tempeh.
  3. To gather the serving of mixed greens, add all of the plate of mixed greens fixings alongside heated tofu and tempeh to a bowl. Enjoy with a drizzle of fresh lemon juice and sea salt on top of the tahini.


  • The marinated tofu and tempeh are sufficient for four salads. If you plan to make more than one bowl of the salad, double, triple, or quadruple the quantities listed for each bowl. The extra tofu and tempeh can be stored in the refrigerator for up to four days if only used in one or two salads.
  • Eliminate the chickpeas for a salad with fewer carbs.
  • Try this almond butter-marinated tempeh for a different marinade for tempeh.