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Dec 12
Chopped Salad with Sriracha Tofu & Peanut Dressing

Week 23 – Chopped Salad with Sriracha Tofu & Peanut Dressing

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  • PREP TIME: 10 min
  • SERVINGS: 4 servings
  • CALORIES PER SERVING: 331

Ingredients

  • 1 (250-300g) package kale, Brussels sprout, broccoli and cabbage salad mix
  • 1 (250-300g) package frozen shelled edamame, thawed
  • 2 (200g) packages Sriracha-flavored baked tofu, cubed
  • 1/2 cup spicy peanut vinaigrette

Method

  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.

 

  1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.