Chopped salad with sriracha tofu & peanut dressing
Enjoy a unique culinary experience with this vibrant chopped salad featuring spicy sriracha tofu and a delicious peanut dressing. Taste explosion!
Ingredients:
- 1 (280g) package kale, Brussels sprout, broccoli and cabbage salad mix
- 1 (340g) package frozen shelled edamame, thawed
- 2 (200g) packages Sriracha-flavored baked tofu, cubed
- 1/2 cup spicy peanut vinaigrette
Instructions:
- Distribute the salad blend evenly into 4 individual containers with covers. Add 1/2 cup of edamame on top of each container and one-fourth of the tofu.
- Pour 2 tablespoons of vinaigrette into each of 4 small containers with lids and store in the fridge for up to 4 days.
- Close the lids of the salad containers and store in the refrigerator for up to 4 days. You can add the vinaigrette dressing up to 1 day ahead before serving.
Summary:
- Calories: 1324 kcal
- Fat: 97 g
- Protein: 80 g
- Carbs: 53 g
- Potassium: 2631 mg
- Magnesium: 401 mg