Name: Chopped Salad with Sriracha Tofu & Peanut Dressing
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 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

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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.

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

Chopped Salad with Sriracha Tofu & Peanut Dressing

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