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High-Protein Roasted Broccoli Salad Recipe

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4.1 from 6 reviews

This High-Protein Roasted Broccoli Salad is a nutrient-packed, flavorful dish that combines roasted broccoli, crispy tofu, and chickpeas with a zesty lemon mustard dressing. Loaded with plant-based protein from tofu, chickpeas, and hemp hearts, and balanced with crunchy walnuts and sweet cranberries, this salad is perfect as a hearty lunch or a satisfying dinner. The roasting process enhances the broccoli’s natural sweetness, while the tangy dressing ties all the elements together for a delicious, wholesome meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 1/2 pounds broccoli (about 8 cups cut florets and stems)
  • 4 cloves garlic
  • 4 cups arugula (roughly chopped, or baby arugula, or baby kale or spinach)

Protein & Nuts

  • 1 15-ounce can chickpeas (drained and rinsed, or 1 1/2 cups cooked)
  • 14 to 16 ounces super firm tofu (or pressed extra-firm tofu)
  • 2 tablespoons hemp hearts (optional)
  • 1/2 cup raw walnuts (chopped)

Fruits

  • 1/2 cup unsweetened dried cranberries (or barberries, optional)
  • 2 medium lemons (zest and juice)

Oils & Condiments

  • Drizzle of olive oil (or lemon juice, or balsamic vinegar for roasting)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard (or Dijon)
  • 1 teaspoon maple syrup (or to taste)

Spices & Seasonings

  • Dash of garlic powder
  • Salt (or salt substitute to taste)
  • Dash of mustard powder
  • Dash of paprika
  • Dash of sumac (optional)
  • 1 1/2 teaspoons dried oregano (or marjoram, optional)
  • Salt and pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400ºF to prepare for roasting the broccoli and baking the tofu and chickpeas.
  2. Prepare Broccoli: Cut the broccoli florets and peel the tough outer layers from the stems using a vegetable peeler. Chop the stems into bite-sized pieces for even roasting.
  3. Season and Roast Broccoli: Transfer the broccoli stems and florets to a large baking sheet. Drizzle with olive oil, sprinkle with garlic powder and salt to taste, then toss well to coat evenly. Roast in the preheated oven for about 20 minutes until golden brown. After roasting, add a generous dash of mustard powder and toss to coat. Set aside once done.
  4. Prepare Tofu and Chickpeas: On a separate large baking sheet, combine the drained chickpeas and cubed tofu. Drizzle with olive oil or tamari, then season with paprika, sumac (if using), garlic powder, and salt to taste. Toss to coat evenly.
  5. Bake Tofu and Chickpeas: Place the baking sheet with tofu and chickpeas in the oven alongside the broccoli if space allows. Bake for about 25 minutes total, tossing the tofu and chickpeas after 10 minutes to ensure even cooking and browning. Bake until golden and crisp.
  6. Combine Salad Ingredients: In a large bowl, mix together the roasted broccoli, baked tofu, chickpeas, hemp hearts (if using), chopped walnuts, dried cranberries (or barberries), and arugula.
  7. Make Dressing: In a medium bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, whole-grain mustard, maple syrup, and dried oregano. Press the garlic cloves into the mixture using a garlic press or finely mince and stir well. Season with salt and pepper to taste.
  8. Toss Salad: Pour the dressing over the combined salad ingredients and mix thoroughly to ensure everything is evenly coated. Serve fresh and enjoy!

Notes

  • You can substitute the chickpeas and tofu with other plant-based proteins if desired.
  • For a nut-free version, omit walnuts or replace them with roasted pumpkin seeds.
  • Sumac is optional but adds a lovely tangy flavor; lemon juice can substitute if unavailable.
  • Adjust maple syrup according to your preferred level of sweetness in the dressing.
  • If you don’t have arugula, baby kale or spinach make great alternatives.
  • Press extra-firm tofu before baking to achieve a better texture and crispiness.
  • Ensure even roasting by spreading ingredients in a single layer on baking sheets.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/high-protein-roasted-broccoli-salad-recipe/