Thai-Style Chopped Salad with Sriracha Tofu

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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