Running on Real Food · by Deryn Macey★ 5.0 (12)
High-Protein Vegan Salad
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 94%
CARBS 52G30% OF CAL
19G FIBER17G SUGAR17G OTHER
FAT 41G53% OF CAL
6G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based salad featuring tempeh, tofu, chickpeas, broccoli, avocado, and hemp seeds with tahini dressing. High in protein and fiber, it's a nourishing and satisfying meal.
mainamericansaladtofubeans🥧 baking dishdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 350 g block firm or extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp cornstarch (optional for crispier tofu)
- 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
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 94%
CARBS 52G30% OF CAL
19G FIBER17G SUGAR17G OTHER
FAT 41G53% OF CAL
6G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1402mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1840mg
- Calcium
- 857mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.