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High-Protein Vegan Salad with Tofu, Tempeh, Chickpeas & Avocado
Ingredients
  • subheading: SCALE:
  • 1X
  • subheading: FOR THE MARINATED TEMPEH:
  • one block of tempeh, cubed (approx. 250 g)
  • ¼ 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
  • subheading: FOR THE BAKED TOFU:
  • one 350 g block firm or extra-firm tofu
  • 1 tsp garlic powder
  • 2 tbsp soy sauce
  • pinch of salt and pepper
  • subheading: 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 to 2 tbsp per salad)
  • 1 avocado
  • 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
Steps
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