Vegan High Protein Salads
Viral Sweet-Chili Salad but vegan and high protein
A vegan and high-protein version of the viral sweet chili salad. Instead of chicken, we use golden tofu, and for even more protein, crispy chickpeas instead of rice.
Table of contents
Tools I use
Large salad bowl
Ideal for large salads, pasta bowls & meal prep – lightweight, sturdy, and large enough for multiple servings.
Mixing bowl
Perfect for marinating, mixing & serving – a bowl that is constantly in use in the kitchen.
baking tray
Ensures even heat and extra crispy tofu & roasted vegetables without sticking.
Kitchen towels
Ideal for pressing tofu – the drier the tofu, the crispier it will be later.
Philips Airfryer
Makes tofu crispy on the outside while saving time, oil, and lengthy oven preheating.
* These tools are affiliate links. I receive a small commission — there are no additional costs for you. I only recommend products that I use myself on a daily basis.
Ingredients
- Salad Base
-
0.33piece
Cucumber
-
100.0g
Edamame
-
0.5piece
Avocado
-
2.0piece
spring onions
- For the tofu
-
400.0g
Tofu
-
2.0EL
Ketchup
-
2.0EL
Skyr Alternative
-
1.0EL
soy sauce
-
2.0TL
curry powder
-
1.0TL
garlic powder
-
1.0TL
cumin
-
3.0EL
food starch
- For the chickpeas
-
240.0g
Chickpeas
-
1.0EL
Oil
-
1.0EL
maple syrup
-
2.0TL
Garam Masala
-
1.0TL
paprika powder
-
1.0TL
Salt
- Dressing
-
3.0EL
Skyr Alternative
-
1.0EL
Mayonnaise
-
3.0EL
Sweet Chili Sauce
-
1.0EL
parsley
-
1.0EL
chives
-
1.0Zehe
Garlic
-
1.0Price
Salt
-
1.0Price
Pepper
-
1.0EL
Water
Step-by-step guide
1
Marinate tofu
Best to marinate overnight for maximum flavor
2
bake chickpeas
Apply multiple times for even tanning
3
Fry tofu
4
Prepare dressing
5
Serve
Nutritional values for 2 servings
50g
Protein
48g
Carbohydrates
43g
Fat
Total calories
813
kcal
Die Nährwerte beziehen sich auf 2 Portionen (Gesamtrezept). Passe die Mengen gerne auf deine persönlichen Bedürfnisse an.
Tips & Variations
With Rice
With Chicken