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Thai-Style Chopped Salad with Sriracha Tofu

  • 10 m
  • 10 m
Carolyn A. Hodges, R.D.
“Prep four days' worth of high-protein vegan lunches using just four easy ingredients from Trader Joe's, including one of our all-time favorite salad mixes—Cruciferous Crunch—as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry.”


    • 1 (10 ounce) package Trader Joe's Cruciferous Crunch Collection salad mix
    • 1 (12 ounce) package Trader Joe's frozen Shelled Edamame, thawed
    • 2 (7 ounce) packages Trader Joe's Sriracha Flavored Baked Tofu, cubed
    • ½ cup Trader Joe's Spicy Peanut Vinaigrette


  • 1 Divide salad mix among 4 single-serving containers with lids. Top each with ½ 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.
  • To make ahead: Refrigerate for up to 4 days.
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