VEGAN PROTEIN SALAD

FOR THE MARINATED TEMPEH

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

one block of tempeh, cubed

FOR THE BAKED TOFU

one block of medium or firm tofu

1 tsp garlic powder

2 tbsp soy sauce

pinch of salt and pepper

FOR THE SALAD (PER SERVING)

steamed broccoli

arugula

diced cucumber

2 tbsp hemp seeds

1/4 of an avocado

1/3 cup chickpeas

1–2 tbsp drippy tahini or tahini dressing


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.


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.

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.

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