Baked tofu adds meatiness and protein this healthy packable lunch salad. A topping of toasted almonds and Parmesan adds a layer of nuttiness, and honey-mustard vinaigrette gives everything a sweet-tangy finish.

Source:, May 2018




Ingredient Checklist


Instructions Checklist
  • Pack salad in an airtight storage container or large mason jar. Add tofu, parsley and dill. Top with almonds and Parmesan. Pack vinaigrette separately in a small jar. Just before eating, add the vinaigrette to the salad and toss.


To make ahead

Refrigerate for up to 1 day.

Nutrition Facts

about 3 cups
464 calories; protein 19.7g; carbohydrates 22.4g; dietary fiber 7.7g; sugars 9.2g; fat 34.3g; saturated fat 5.5g; cholesterol 8.6mg; vitamin a iu 2816.6IU; vitamin c 63.6mg; folate 91.1mcg; calcium 296.2mg; iron 3.9mg; magnesium 68.1mg; potassium 496.6mg; sodium 310.4mg; thiamin 0.1mg; added sugar 1g.

5 fat, 2 medium-fat protein, 1 1/2 vegetable, 1/2 fruit