Protein Packed Broccoli Salad

Tempeh shines in this savoury salad. So good and even better the next day.

I love a salad that can also serve as a meal and lasts in the fridge. This one is so good as a side or on its own.

We also love adding to wraps. You probably have the ingredients to make it already! Maybe I’m also dreaming of summer bbqs and sunshine. Make it this weekend and let me know what you think!

TEMPEH BROCCOLI SALAD:

Ingredients:

1 brick of tempeh sliced

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp sriracha

2 tbsp olive oil

1 head of broccoli, finely chopped

1 cup dried cranberries

1/2 cup vegan bacon bits

1/2 cup mayo

1 lemon, juiced

1/4 cup chives, finely sliced

1/4 tsp salt

1/4 tsp pepper

Method:

1. 2. 3. 4. 5. In a bowl, place the sliced tempeh and soy sauce, maple syrup, sriracha and olive oil. Mix to combine and

evenly coat.

Heat a large frying pan over medium heat. Cook the tempeh until golden brown all over, roughly 3 minutes a

side. Remove and set aside. Chop up once cooled.

In a small bowl, combine the mayo, lemon juice, chives, salt and pepper.

In a large bowl, add the broccoli, tempeh, cranberries, and bacon bits. Add the dressing and mix to combine.

Set in the fridge to marinate. It is better the next day! Dig in and enjoy!