Thai Mason Jar Salad with raw vegetables, baked tofu, herbs, and a creamy SunButter dressing. Perfect for an easy meal prep lunch!
When I was younger, daylight savings never bothered me. I’d lose an hour, shrug, and carry on. Now, at 36 (almost 37!), it takes me a full week to adjust to that one-hour shift. Lately I’ve felt a little jet-lagged and foggy, still running on the old schedule—hungry, tired, and motivated at the times I was before we moved the clocks forward.
Still, the longer daylight is wonderful. We’ve been taking slow evening walks with Flora, enjoying the sunshine and the first signs of spring. It feels like my energy is coming back; I’m ready to embrace spring in earnest.
If the time change has you dragging too, you’re not alone. But to make the coming week easier, I put together a bright, portable salad that’s perfect for meal prep: Thai Mason Jar Salads. They’re layered with raw vegetables, baked tofu, fresh herbs, roasted cashews, cooked quinoa, and a creamy SunButter dressing. They store well in the fridge and make assembling lunches effortless.
What You Need to Make Baked Tofu
I recommend baking the tofu first since it takes the longest. For the baked tofu you need:
- One 16-oz block of tofu, cut into squares
I cube the tofu and bake it until the edges are golden and slightly crisp so it has a satisfying, meaty texture. That’s the protein base for these salads.
How to Make Baked Tofu
Prepare the tofu by cutting the block into small squares. Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the tofu on the sheet and bake for 20–30 minutes, turning once if desired, until the tofu is golden and the edges are crisp. Remove and set aside to cool slightly.
What You Need to Make SunButter Dressing
The SunButter dressing is the flavor star of this salad. Ingredients include:
- No Sugar Added SunButter (or your preferred SunButter)
- Tamari Lite (or low-sodium soy sauce)
- Maple syrup
- Chili garlic sauce
- Fresh lime juice
- Filtered water to thin, as needed
This dressing is creamy, tangy, and lightly sweet with a touch of heat—perfect for coating crunchy vegetables and quinoa.
How to Make SunButter Dressing
Combine the SunButter, tamari, maple syrup, chili garlic sauce, and lime juice in a small bowl. Whisk until smooth, then add filtered water a little at a time until the dressing is thick but pourable. Refrigerate until ready to use. The dressing keeps well and makes prepping the jars quick.
What You Need to Make Thai Mason Jar Salad
To assemble the mason jar salad you’ll need:
- SunButter dressing (see recipe above)
- Diced red bell pepper
- Sliced green onion
- Shredded or matchstick carrot
- Cooked quinoa
- Chopped cilantro
- Baked tofu (see recipe above)
- Roasted cashews
- Chopped romaine lettuce
These ingredients create a balanced jar with crisp vegetables, protein, crunchy nuts, and a creamy dressing.
How to Make Thai Mason Jar Salad
Build the salad in a 16-ounce mason jar (or a similar container) in this order: SunButter dressing, diced red bell pepper, sliced green onion, shredded carrot, cooked quinoa, chopped cilantro, baked tofu, roasted cashews, and finally the romaine lettuce on top. Keeping the dressing at the bottom and the lettuce on top helps maintain freshness. Store jars in the refrigerator for up to 3–4 days.
When you’re ready to eat, pour the jar into a bowl or plate and toss to coat everything with the dressing. This recipe makes one serving, so double or triple the ingredients for multiple lunches.
Brand Notes
I use No Sugar Added SunButter because it lends a nutty, peanut-butter-like flavor while keeping the recipe nut-free for anyone avoiding peanuts. You can swap in other SunButter flavors or another seed or nut butter if you prefer; just adjust the tamari and maple to taste.
Swaps and Substitutions
This salad is flexible—use whatever vegetables you like or have on hand. Try shredded cabbage, radishes, or cherry tomatoes. Swap the romaine for another leafy green, or replace tofu with tempeh, chickpeas, or another plant-based protein. You can roast and season your own cashews or use other nuts or seeds for crunch.
Notes on Meal Prep
Store assembled mason jar salads in the refrigerator for up to 3–4 days. If you need them to last the full week, pack everything in the jar except the lettuce and add it the day you plan to eat the salad. Prepare the baked tofu, quinoa, and dressing ahead of time to streamline assembly during a busy week.
How to Serve Thai Mason Jar Salad
Serve the salad tossed in a bowl or eat directly from the jar after shaking and mixing. It’s an ideal springtime lunch—fresh, colorful, portable, and satisfying. Preparing the components in advance makes weekday lunches quick and enjoyable. Double or triple the recipe to meal prep for several days.
Enjoy!
Ingredients (Quick Reference)
- 2 TBSP SunButter Dressing
- ¼ cup diced red bell pepper
- 2 TBSP sliced green onion
- 1 large carrot, shredded or cut into matchsticks
- ½ cup cooked quinoa
- 2 TBSP chopped cilantro
- ½ cup baked tofu
- 2 TBSP roasted cashews
- 1–2 cups chopped romaine
SunButter Dressing
- 1/3 cup SunButter
- 1 TBSP Tamari Lite
- 1/2 TBSP maple syrup
- 1 tsp chili garlic sauce
- 1 TBSP lime juice
- ~1/4 cup filtered water to thin
Baked Tofu
- 1 16-oz block tofu, cut into squares
Instructions (Summary)
- Cut tofu into small squares and bake at 400°F on a parchment-lined sheet for 20–30 minutes until golden and crisp at the edges. Set aside.
- Whisk the SunButter dressing ingredients together, adding water until thick but pourable. Refrigerate until ready to use.
- Layer a 16-oz mason jar with ingredients in this order: dressing, bell pepper, green onion, carrot, quinoa, cilantro, tofu, cashews, and romaine. Refrigerate up to 3–4 days. Pour into a bowl and toss before serving.
