It’s optional to press the tofu and marinate the tempeh for 20-30 minutes before baking. If you don’t have time, you can skip it or just do as long as you have time for.

If marinating, let is sit for 20-30 minutes, tossing occasionally. In the meantime, or fold it between a dish cloth and

When you’re ready to bake, cube the tofu and mix it with the soy sauce (or tamari), garlic powder and and a pinch of pepper.

: Add 1 tbsp cornstarch to the the tofu mixture for a crispy baked finish!

Transfer the tofu and tempeh cubes to a baking tray lined with parchment paper and bake for about 30 minutes until browned.

The tofu will get crispy and the tempeh will have a browned but gooey coating.

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If using canned chickpeas, drain and rinse them. I used 1/4 cup chickpeas per serving (1 cup total) but you can use .

There’s about so if you want to use them all up,

I prefer to lightly steam the broccoli rather than leave it raw. To steam, bring water to a boil stovetop then use a steamer basket to steam the broccoli for 5 minutes.

Time to assemble your salad! Prepare 4 bowls and start with a handful of greens, then divide the rest of the ingredients evenly between servings.

Drizzle each with tahini, hot sauce and lemon, or a salad dressing of choice.

I prefer to assemble each serving separately so the ingredients are evenly divided but you can also just mix everything up in a large bowl and serve from there.

For an extra pop of flavour and texture, try any of these sprinkled or drizzled over your salad: