Thai-style chopped salad with sriracha tofu
Delight your taste buds with a tangy Thai-style chopped salad featuring spicy sriracha-infused tofu. Perfect harmony of flavors in every bite!
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 mix evenly into 4 individual containers that come with lids. Add 1/2 cup edamame on top of each container and a quarter of the tofu.
- Pour 2 tablespoons of vinaigrette into each of the 4 small containers with lids and store them in the refrigerator for a maximum of 4 days.
- Close the lids of the salad containers tightly and refrigerate them for up to 4 days. You can add the vinaigrette dressing up to 1 day prior to serving.
Summary:
- Calories: 1324 kcal
- Fat: 97 g
- Protein: 80 g
- Carbs: 53 g
- Potassium: 2631 mg
- Magnesium: 401 mg