Description
Thai Mason Jar Salad with raw vegetables, baked tofu, herbs, and a creamy SunButter dressing. Perfect for an easy meal prep lunch!
Ingredients
Mason Jar Salad
- 2 TBSP SunButter Dressing (recipe below)
- ¼ cup diced red bell pepper
- 2 TBSP sliced green onion
- 1 large carrot, shredded or cut into matchsticks
- ½ cup cooked quinoa
- 2 TBSP diced cilantro
- ½ cup baked tofu (recipe below)
- 2 TBSP roasted cashews
- 1–2 cups chopped romaine
Baked Tofu
- 1 16-oz block tofu, cut into squares
SunButter Dressing
- 1/3 cup No Sugar Added SunButter
- 1 TBSP Tamari Lite
- 1/2 TBSP maple syrup
- 1 tsp chili garlic sauce
- 1 TBSP lime juice
- ~1/4 cup filtered water (to thin)
Instructions
- 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.
- Next, prepare the 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. Set aside.
- 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. 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! Double or triple the recipe to make multiple servings.
Notes
Recipe adapted from Ambitious Kitchen
- Prep Time: 1 hr
- Cook Time: 20 mins
- Category: Salad, Meal Prep
- Method: Oven-Bake, Hand-Mix
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free