High Protein Thai Salad

Make the crumbled tofu:

1. preheat oven to 350.

2. On a parchment paper lined cookie sheet, crumble drained tofu and spread evenly across cookie sheet.

3. In a small bowl, add 2 tbsp each of avocado oil, nutritional yeast, tamari.

4. Add 1 tsp each of cumin, garlic powder and onion powder, salt and ¼ tsp ground pepper

   and liquid smoke ( if desired).

5. Stir well and incorporate in the crumble tofu.

6. Bake the tofu for about 20 minutes or until golden brown.

Roast the cashews:

1. On a parchment lined cookie sheet, add the cashews, avocado oil, chili powder, sriracha, pure maple syrup.
2. Coat the cashews evenly and roast in a 350 degree oven for about 15 -20 minutes or until lightly golden.
3. Let cool

Make the Lime Ginger Dressing:

1. In a jar with lid, add the olive oil, lime juice, tamari, pure maple syrup, grated garlic and ginger.
2. Salt and pepper as desired.
3. Shake well in a jar with a tight lid. Set aside.

Assemble the salad in 32 oz jars with lids or tupperware with lids:

1. Layer with dressing on bottom first, then cabbage and massaged kale with lemon, chickpeas, crumbled tofu, edamame, red pepper and carrots.
2. Top with green onions and cilantro sprigs and cashews.
3. Seal the jars or tupperware for 5 large servings for the week.
4. Enjoy!