Thai Mason Jar Salad

Thai Mason Jar Salad with raw vegetables, baked tofu, herbs, and a creamy SunButter dressing. Perfect for an easy meal prep lunch!

When I was younger, the time change never really seemed to phase me. 

I woke up losing an hour, shrugged at the differing light, and went on about my day as usual.

These days, at the ripe old age of 36 (almost 37, eee!), I feel like it takes me a solid week to fully adjust to a change of 60 minutes. 

All week I’ve felt a bit jet-lagged, a bit foggy, and my biological clock definitely is still living by the old time.

I get hungry, tired, and motivated all at the times that I did prior to setting our clocks forward. 

Doh. 

But friends, the longer daylight is *so* nice. 

We’ve been taking long unhurried walks with Flora through the neighborhood, basking in the sun and marveling at budding flowers. 

It feels like my soul is waking up from a looooong hibernation, and, after shaking off the seasonal depression, and is ready to light up spring break in a bikini.

So, if you too are dragging after losing an hour, you’re not alone. 

But we have so much to look forward to!

Luckily, I made us a recipe that will make the week ahead *so* much easier. 

These Thai Mason Jar Salad are made with raw vegetables, baked tofu, herbs, and a creamy SunButter dressing.

They’re perfect for an easy meal prep lunch to bring you into spring. 

What You Need to Make Baked Tofu

I recommend baking the tofu first for this recipe because it’s the component that takes the longest to make. 

Here’s what you need to make Baked Tofu:

• tofu

That’s it!

I love cubing my tofu and lightly baking it so it has a nice “meaty” consistency. 

That’s all the prep you need to do to add protein to this salad!

How to Make Baked Tofu

First, prepare the baked tofu.

Cut the block of tofu into small squares.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the tofu squares to the baking sheet and transfer the sheet pan to the oven.

Bake the tofu for 20-30 minutes, or until the tofu is golden brown and crispy and on the edges.

Set aside. 

What You Need to Make SunButter Dressing

The next step is to make SunButter Dressing, the star of this salad. 

Here’s what you need to make SunButter Dressing:

• No Sugar Added SunButter
• Tamari Lite 
• maple syrup
• chili garlic sauce
• lime juice
• filtered water (to thin)

That’s it!

How to Make SunButter Dressing

Add all of the ingredients to a small mixing bowl and whisk everything with a fork to combine.

Add the filtered water as needed to thin out the mixture.

You want it to be thick but pourable. 

Refrigerate the dressing until you’re ready to use it. 

What You Need to Make Thai Mason Jar Salad

Now you’re ready to put everything together to make the Mason Jar Salad. 

Here’s what you need to make the Thai Mason Jar Salad: 

• SunButter Dressing (recipe below)
• red bell pepper
• green onion
• carrot
• cooked quinoa
• diced cilantro
• baked tofu (recipe below)
• roasted cashews
• chopped romaine

That’s it!

How to Make Thai Mason Jar Salad

Make the mason jar salad by adding the ingredients to a 16 ounce mason jar (or equivalent) in the following order:

SunButter dressing, bell pepper, green onion, shredded carrots, cooked quinoa, cilantro, tofu, cashews, and romaine lettuce.

I like the dressing at the bottom so you can dress the salad just before serving. 

Have the lettuce on top ensures that it stays fresher for longer! 

Brand Notes

While I love using No Sugar Added SunButter for this recipe, you could also use any SunButter flavor for different variations.

You can also use any nut or seed butter you have on hand, but I think SunButter adds something special. 

I love that it adds plant-based protein and a delicious nutty flavor that is reminiscent of peanut butter but without the allergens. 

It makes the creamiest dressing to bring this colorful salad together! 

Swaps and Substitutions

This salad is a blueprint with vegetables that I loved and had on hand. 

However, it’s easily adaptable based on your likes and what you have available! 

I think the addition of cabbage, radishes, or tomatoes would be delicious. 

Likewise, you can sub any leafy green instead of the romaine lettuce.

If you’re not into tofu, try adding your favorite plant-based protein instead, like legumes or tempeh.  

I used pre-roasted cashews for this recipe, but you can roast and season your own cashews if you’d like. 

Notes on Meal Prep

Store the mason jar salads in the refrigerator for up to 3-4 days or until you’re ready to eat.

When ready to eat, simply pour ingredients into a bowl or onto a plate and mix to enjoy!

This recipe makes one serving of Thai Mason Jar Salad, so I recommend doubling or tripling the recipe for however many days you’re meal prepping. 

If you’d like to meal prep this salad for the full week, try adding everything to the jar but the lettuce. 

I find the lettuce is the one ingredient that can be a bit “iffy” after 3-4 days! 

Add the lettuce just before serving or the day before transporting your salad to work. 

How to Serve Thai Mason Jar Salad

Enjoy this Thai Salad with SunButter Dressing as a fresh raw salad that’s customizable and portable! 

It’s a delicious workweek lunch, especially in the springtime when the weather starts to get warmer. 

The hardest part of this salad is simply washing and chopping the produce, but it’s absolutely worth it.

Using No Sugar Added SunButter in the dressing also keeps this recipe nut-free for those looking for options or avoid peanuts! 

Try preparing the produce and SunButter dressing and baked tofu in advance to easily assemble these jar salads for workweek lunches.

Double or triple the recipe to make more meal prep lunch salads! 

Enjoy! 

More Vegan Salads

• Garlicky Chickpeas & Kale Bowl with Cream Tahini

• Warm Kale Quinoa Bowl

• Warm Spiced Sweet Potato Salad with Pistachios

• Tri-Colored Roasted Cauliflower Salad

• Butternut Squash Noodle Cranberry Salad

• Fall Harvest Salad

• Roasted Squash & Arugula

• Root Veggie Chip Arugula Salad

• Roasted Fig Arugula Salad

• Cran-Apple Tempeh Kale Salad

• Thai Salad with SunButter Dressing

I Want to Hear From You

If you make this Thai Mason Jar Salad recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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