Have you ever heard of healthy vegan protein salad? This food has many useful high-protein compositions, for instant, tofu, tempeh, chickpeas and hemp seeds and make it very simple but it is just only delicious and still enough plant-based meal.

A bowl of salad with arugula, avocado, cucumber, tofu and tempeh. Slice of lemon in background.


  • High-protein – This meal supply from 40 grams of plant-based protein with 25 grams of fiber.
  • Dietary features – vegan, nut-free, oil-free and without gluten-free.
  • Customizable – One of the concerns with a low-carb salad, dismiss omit chickpeas and the following supplement supersedes that can be made.


Labelled ingredients in bowls for making a vegan high-protein salad bowl.

The full ingredient roll and the position of amounts in the recipe card following. Here are a little useful notepad regarding ingredients in detail:

  • Tempeh – Adding boiled water and plain tempeh is the best… if you are interested you can also use your favorite built-in packaged tempeh alternative to adding your own dressing.
  • Tofu – medium, stiff or extra-tough are all fit.
  • Chickpeas – canned or cooked at home are also good, any other bean or lentil can work here if you don’t have chickpeas, I’d recommend you to cook green lentils, white kidney beans or black beans.
  • Hemp seeds – convert for sunflower seeds or pepitas (pumpkin seeds) but hemp seeds supply to the most protein.
  • Arugula – you can totally use any other green picking, if using kale, i’d recommend massaging it with a little olive oil to make it softer.


Step 1. To begin with the tempeh and tofu. We can bake it in an oven at a time together but ideally you should marinade the tempeh for 30 mins up to 2 hours before baking. If you have no time to marinate, you can miss it but i just remind you when you have time.

Step 2. Doing with tempeh and tofu

  • For the tempeh, cube it, mix it with the composites of the marinade, keep it and then bake it with 400 F for 20-30 mins.
  • For the tofu, cube it, blend with the tofu ingredients as the following in the listed for 30 mins until ripped.

Cubed tempeh mixed in a small bowl with marinade.

Cubed and baked tofu and tempeh on a baking pan.

Step 3. Arrange the rest of the ingredients. If using canned chickpeas, strain and clean and chop the cucumber and broccoli.

Quick Tip: I’d rather lightly steam the broccoli than leave it raw. To steam, bring water to a boil on the stove after that using a steamer basket to steam the broccoli for 5 mins.

Chickpeas, hemp seeds, avocado, arugula and broccoli on a counter.

It’s time to assume your salad! put everything in a bowl, top with tahini and lemon and enjoy it!

Overhead image of bowl of salad with broccoli, cucumber, chickpeas, tofu and tempeh.


  • Topping: I do prefer nutritional yeast, sesame seeds, lemon, sea salt, pepper and hot sauce. For having more sauce, let’s make lemon tahini dressing instead of using plain tahini. 
  • Breakfast: trust me or not, it’s up to you, This dish is perfect for a savory and high-protein vegan for breakfast! Let’s start a new day with all this nutrition.
  • Tempeh: If you don’t like the balsamic tempeh, this almond butter marinated tempeh is awesome!
  • Low-carb Option: Let’s omit the chickpeas if you want a lower-carb meal with the amount of protein equally.

Squeezing lemon over a bowl of green salad with tofu, tempeh and chickpeas.


  • You can be packed up and enjoy the next day but let it taste fresh. when maintain, add salad greens last and leave it on top (to avoid getting soggy)
  • You can store it in the refrigerator and make tofu and tempeh before 4 days.
  • Cucumber and broccoli can be chopped and stored in the same time for quicker assembly.

A bowl of salad with arugula, avocado, cucumber, tofu and tempeh. Slice of lemon in background.


  • Tofu Kale Salad
  • Vegan Roasted Beet Salad
  • Mediterranean Farro Salad Bowls
  • Vegan Roasted Beet Salad
  • Tempeh Buddha Bowl

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

This protein-rich vegan salad packs in a whopping 40 grams of plant-based protein along with 24 grams of dietary fibre and a ton of essential vitamins and minerals. Enjoy this filling dish for a filling and energizing, savoury breakfast or lunch or dinner bowl.


  • one block of tempeh, cubed (approx. 250 g)
  • 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 350 g block of medium or firm tofu
  • 1 tsp garlic powder
  • 2 tbsp soy sauce
  • pinch of salt and pepper


  • 1/2 cup chopped and steamed broccoli
  • 1 cup or big handful of fresh arugula
  • 1/2 cup diced cucumber
  • 2 tbsp hemp seeds
  • 1/4 of an avocado
  • 1/3 cup chickpeas
  • 12 tbsp drippy tahini or 34 tbsp tahini dressing


  1. 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.
  2. 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.
  3. 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.


  • The marinated tempeh and tofu make enough for 4 salads. The ingredients listed for the salad are per bowl, so be sure to double, triple or quadruple if you’re making more. If only making 1-2 salads, the extra tofu and tempeh can be stored in the fridge for up to 4 days.
  • For a lower-carb salad, omit the chickpeas.
  • For an alternative tempeh marinade, try this almond butter marinated tempeh.


  • Serving Size: 1
  • Calories: 619
  • Sugar: 6 g
  • Fat: 33 g
  • Carbohydrates: 49 g
  • Fiber: 24 g
  • Protein: 40 g

Keywords: vegan protein salad, vegan high-protein recipes, vegan tempeh salad



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