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    Chopped Salad with Sriracha Tofu & Peanut Dressing

    4 servings

    doses

    10 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    1 (10 ounce) package kale, Brussels sprout, broccoli and cabbage salad mix

    1 (12 ounce) package frozen shelled edamame, thawed

    2 (7 ounce) packages Sriracha-flavored baked tofu, cubed

    1/2 cup spicy peanut vinaigrette

    Instruções

    Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.

    Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.

    Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    332 kcal

    Gordura Total

    15 g

    Gordura Saturada

    2 g

    Gordura Insaturada

    0 g

    Gordura Trans

    -

    Colesterol

    -

    Sódio

    236 mg

    Carboidratos Totais

    26 g

    Fibra Alimentar

    8 g

    Açúcares Totais

    13 g

    Proteína

    27 g

    4 servings

    doses

    10 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    1 (10 ounce) package kale, Brussels sprout, broccoli and cabbage salad mix

    1 (12 ounce) package frozen shelled edamame, thawed

    2 (7 ounce) packages Sriracha-flavored baked tofu, cubed

    1/2 cup spicy peanut vinaigrette

    Instruções

    1

    Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 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.