Roasted Tofu and Vegetable Salad with Cashew Sauce
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A 4-cup jar packed with roasted tofu, roasted vegetables, pumpkin seeds and greens over creamy cashew sauce. Empty it into a bowl and toss to serve.
Ingredients
Dressing
- 2 tbsp prepared creamy vegan cashew sauce
Salad
- 1 cup cooked roasted tofu
- 1 tbsp pumpkin seeds
- 1 cup cooked roasted vegetables
- 2 cups mixed greens
Equipment
- 4-cup jar
Directions
- Prepare: Make the roasted tofu, roasted vegetables, and cashew sauce ahead of time, each prepared separately, and let the tofu and vegetables cool fully.
- Assemble: Put the cashew sauce in the jar first, then add tofu, pumpkin seeds, vegetables, and mixed greens. Seal tightly.
- Store: Refrigerate for up to 5 days.
- Serve: Hold the jar upright until it is time to eat. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 397g | Calories: 409kcal | Carbohydrates: 22g | Protein: 33g | Fat: 26g | Saturated Fat: 4.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 51mg | Potassium: 974mg | Fiber: 8.5g | Sugar: 7.8g | Vitamin A: 10278IU | Vitamin C: 199mg | Calcium: 1072mg | Iron: 7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); cooked roasted tofu counted as firm tofu, cooked roasted vegetables counted as bell peppers, mixed greens counted as green leaf lettuce. Brands and portions vary, so use it only as an approximation.