Roasted Tofu and Vegetable Salad with Cashew Sauce

Course Salad

Cuisine American

Keyword cashew sauce salad, meal prep salad jar, roasted tofu salad, vegan mason jar salad

Prep Time 10

Total Time 10

Servings 1 salad

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

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

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.