Combine cooked quinoa with black beans, corn, diced bell peppers, and a cilantro-lime dressing for a protein-packed salad.
Mix chickpeas with diced cucumber, tomatoes, red onion, and parsley, then dress with lemon juice and olive oil.
Toss cooked edamame with shredded carrots, sliced radishes, and a sesame-ginger dressing for a protein-rich salad.
Combine cooked lentils with diced red onion, bell pepper, cherry tomatoes, and a balsamic vinaigrette.
Marinate cubed tofu in a mixture of soy sauce, garlic, and ginger, then pan-fry until crispy and serve over mixed greens.
Step forward with one leg and lower your body until both knees are bent at a 90-degree angle, then return to standing and switch legs.
Toss cooked soba noodles with shredded cabbage, sliced bell peppers, and a peanut sauce made with peanut butter, soy sauce, and rice vinegar.
Marinate sliced tempeh in a mixture of soy sauce, maple syrup, and smoked paprika, then bake until crispy and serve over mixed greens.
Mash firm tofu with vegan mayonnaise, mustard, celery, and onion for a vegan version of egg salad.
Combine white beans with diced cucumber, cherry tomatoes, red onion, and a lemon-herb dressing for a simple and protein-rich salad.