Chopped Salad with Sriracha Tofu & Peanut Dressing

Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can't find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.

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

Directions

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.