Sriracha Tofu & Peanut Dressing

By Dani Potts | July 30, 2024

Total Time:  10 minutes   Servings: 4

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

INSTRUCTIONS 

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.

Credit: https://www.eatingwell.com/recipe/276172/chopped-salad-with-sriracha-tofu-peanut-dressing/

BENEFITS

This diabetes-friendly, easy-to-pack meal for work lunches features Tofu and edamame, which are great choices for diabetes management. Tofu is a good source of protein; it contains all the essential amino acids. Edamame is high in fiber and protein and can help regulate blood sugar levels.