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Recipes We Love

Thai-Style Chopped Salad with Sriracha Tofu

2/2/2021

 
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Adapted from Eating Well - Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. 

INGREDIENTS

  • 1 (10 ounce) package kale, Brussels sprout, broccoli and cabbage salad mix
  • 1 (12 ounce) package frozen shelled edamame, thawed
  • 2 (7 ounce) packages Sriracha-flavored baked tofu, cubed
  • 1/2 cup spicy peanut vinaigrette

INSTRUCTIONS​

  1. Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.
  2. Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.
  3. Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.

Check out Eating Well for more recipes

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  • Home
  • Plans
  • Programs
    • Diabetes Reversal
    • Hip and Knee Osteoarthritis
    • RCMP Weight Management
  • Resources
    • Better Blog
    • Health Tips
    • Recipes We Love
    • Member Portal
  • About Us
    • About Us
    • For Physicians
    • FAQ