Ginger Almond Chopped Salad
This is the unofficial official salad of the summer! It has all the elements, crispy lettuce, a rainbow of veggies, 29 grams of plant protein per serving and a dressing that you’ll want to put on EVERYTHING! It really gives a bougie spa vibe and you’ll feel like a million bucks and so refreshed + nourished after eating this.
I’m all about simplifying my meal prep which in turn simplifies my day to day. Even as a chef I have a hard time getting all the nutrients I need when my days are packed so I really rely on meal prep and those little love notes in the form of food from myself. It’s all about walking the talk and meal prepping a delicious salad like this one is an easy way to stay on top of it while also really enjoying your lunch hour.
This recipe is:
high protein meal prep
easy summer lunch
vegan
dairy free
gluten free
kid friendly
This recipe is part of my mason jar meal prep series where I show you how to make bomb mason jar salads that are far from boring, packed with flavor, and full of whole plant based foods to fuel you all day long. The best vegan meal prep you’ll see all day. Tag me over @chef_bai and I’ll repost for some extra love!
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Makes 4 salad jars:
The Goods:
For the tofu:
2 blocks tofu, drained and pressed
3 tbsp arrowroot or tapioca flour
2 tbsp sesame oil
1 tsp salt
For the dressing:
1/4 cup almond butter
2 tbsp sesame oil
2 tbsp agave
2 tbsp liquid aminos
1 tsp ground ginger
1 tsp ground nori
1 tbsp sesame seeds
For the salads:
1 small head purple cabbage, shredded
1 yellow bell pepper, sliced
5 mandarians, peeled
3 scallions, sliced
1/4 cup chopped cilantro
1/2 cup roasted peanuts
1 head iceberg lettuce, shredded
4 tbsp sesame seeds
1 lemon, quartered
The Method:
Preheat oven to 425, or set air fryer for 400.
First step is to press the tofu for at least 10-15 minutes, then once pressed tear the tofu into small bite size pieces. Add the tofu, tapioca flour, sesame oil, salt into a large mixing bowl, and toss until all the tofu is semi coated.
If baking in the oven, bake on a baking sheet lined with parchment paper at 425 for 20-25 minutes until golden brown. If using an airfryer, airfry at 400 for 13-17 minutes or until golden brown.
As the tofu cooks, grab a mason jar with a lid and add all your dressing ingredients inside. Cap with lid and shake until everything is fully mixed. Taste for sweetness, saltiness, etc. Set aside.
Before building the mason jar salads, let the tofu to cool completely, otherwise it can compromise the shelf life of the salads.
When all your ingredients are prepped and your tofu is cooked and cooled, it’s time to build the mason jar salads.
Take four 32oz mason jars, and distribute the dressing evenly amongst the bottom of all four.
Now layer all your veggies into the jars starting with your purple cabbage which will sit and marinate in the dressing at the bottom of the jars. I prefer to do the following next after the purple cabbage: bell pepper, cooked tofu, mandarin slices, scallions, cilantro, peanuts, and top with iceberg lettuce, sesame seeds, and a lemon wedge.
Cap with a lid and store in the fridge for 4-6 days. To serve, simply pour the entire contents of the jar into a bowl and with the help of gravity you’ll have your dressing all over the salad. Mix and enjoy!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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