This is the unofficial official salad of the summer! It has all the elements, crispy lettuce, a rainbow of veggies, 29 grams of plant protein per serving and a dressing that you’ll want to put on EVERYTHING! It really gives a bougie spa vibe and you’
Preheat oven to 425, or set air fryer for 400.
First step is to press the tofu for at least 10-15 minutes, then once pressed tear the tofu into small bite size pieces. Add the tofu, tapioca flour, sesame oil, salt into a large mixing bowl, and toss until all the tofu is semi coated.
If baking in the oven, bake on a baking sheet lined with parchment paper at 425 for 20-25 minutes until golden brown. If using an airfryer, airfry at 400 for 13-17 minutes or until golden brown.
As the tofu cooks, grab a mason jar with a lid and add all your dressing ingredients inside. Cap with lid and shake until everything is fully mixed. Taste for sweetness, saltiness, etc. Set aside.
Before building the mason jar salads, let the tofu to cool completely, otherwise it can compromise the shelf life of the salads.
When all your ingredients are prepped and your tofu is cooked and cooled, it’s time to build the mason jar salads.
Take four 64oz mason jars, and distribute the dressing evenly amongst the bottom of all four.
Now layer all your veggies into the jars starting with your purple cabbage which will sit and marinate in the dressing at the bottom of the jars. I prefer to do the following next after the purple cabbage: bell pepper, cooked tofu, mandarin slices, scallions, cilantro, peanuts, and top with iceberg lettuce, sesame seeds, and a lemon wedge.
Cap with a lid and store in the fridge for 4-6 days. To serve, simply pour the entire contents of the jar into a bowl and with the help of gravity you’ll have your dressing all over the salad. Mix and enjoy!
