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Thai Salad

High Protein Thai Salad

  • Author: Catherine Haffey


This High Protein Thai Salad with Spicy Roasted Cashews (inspired by @olivia.adriance) is delightful. We love this salad as weekly lunch prep. It is loaded full of phytonutrients from the beautiful colors and tons of protein to keep you full all afternoon.


  1. 1 ½ c cooked quinoa

  2. 1 package extra firm organic tofu, drained

  3. 3 c mixed shredded white and purple cabbage

  4. 1 red pepper, julienned

  5. 1 c shelled edamame

  6. ¼ c chopped green onion

  7. 1 c massaged kale

  8. 1 can rinsed /drained chickpeas

  9. ½ c shredded carrots

  10. 1 ½ c raw cashews

  11. 1 tbsp avocado oil

  12. 2 tbsp sriracha

  13. 2 tbsp pure maple syrup

  14. 1/2c olive oil

  15. 1/4c lime juice

  16. 2 tbsp tamari

  17. 2 tbsp pure maple syrup

  18. 1 clove fresh garlic, grated

  19. 1’ piece fresh ginger, peeled and grated

  20. Salt and pepper to taste


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!