Protein Power Salad

Preheat oven to 425°F (220°C). Crumble your tofu and toss in soy sauce, garlic powder, and nutritional yeast. Spread on a baking sheet lined with parchment paper and bake for 15-20 minutes until crispy.

In a large bowl, combine the chickpeas, tofu, cucumber, bell pepper, onion, jalapeño, cherry tomatoes, and parsley.

In a small bowl or jar, whisk together the lemon juice, vinegar, garlic powder, paprika, salt, and maple syrup until smooth. Adjust seasoning as desired.

Pour the dressing over the salad and toss well to combine.

Let it sit for 5–10 minutes before serving to allow the flavors to meld.