Easy Thai Mason Jar Salad: The Ultimate Vegan Meal Prep Lunch with SunButter Dressing & Baked Tofu

This vibrant Thai Mason Jar Salad features crisp raw vegetables, protein-rich baked tofu, fresh herbs, and a delectable creamy SunButter dressing. It’s the perfect solution for a convenient, healthy, and satisfying meal prep lunch!

As I’ve gotten older, the annual time change seems to impact me more significantly than it used to. In my younger days, losing an hour in spring or gaining one in fall barely registered. I’d simply adjust to the new daylight and carry on with my routine. However, now, at 36 (and rapidly approaching 37!), it feels like my body needs a full week to recalibrate after just a 60-minute shift.

This past week, I’ve felt a persistent sense of jet lag, a slight fogginess, and a biological clock stubbornly clinging to the old schedule. My hunger pangs, energy dips, and bursts of motivation all arrive precisely when they did before we set our clocks forward. It’s a minor annoyance, but a noticeable one!

Yet, despite the temporary disruption, the longer daylight hours are an absolute delight. My husband and I have been enjoying extended, unhurried walks with our dog, Flora, through the neighborhood. We soak in the late afternoon sun, marveling at the vibrant budding flowers and the general reawakening of nature. It truly feels as if my soul is emerging from a long hibernation, shaking off the lingering shadows of seasonal depression, and preparing to embrace the warmth and vitality of spring.

So, if you’re also feeling a bit sluggish after the time change, know that you’re in good company. But don’t despair—there’s so much to anticipate with the arrival of spring! And to help make the transition smoother and your days more energized, I’ve created a recipe that will simplify your week ahead considerably. This delicious and easy-to-prepare Thai Mason Jar Salad is packed with nutritious raw vegetables, savory baked tofu, fragrant fresh herbs, and a creamy, flavorful SunButter dressing. It’s an ideal choice for a grab-and-go meal prep lunch, perfectly ushering you into the lighter, brighter days of spring.

Why Thai Mason Jar Salads Are a Game Changer for Healthy Meal Prep

Mason jar salads have revolutionized the way many people approach meal prepping, and for good reason. They offer an incredibly convenient and efficient way to pack a wholesome, fresh meal that stays vibrant for days. The magic lies in the layering technique, which strategically separates the dressing from the more delicate ingredients, preventing sogginess and preserving the crunch of your greens. This makes them perfect for busy individuals seeking healthy, homemade lunch options without the daily fuss.

This particular Thai Mason Jar Salad is not just convenient; it’s a nutritional powerhouse. Combining a variety of colorful vegetables ensures a rich intake of vitamins, minerals, and fiber. The baked tofu provides a fantastic plant-based protein boost, keeping you full and satisfied throughout the afternoon. And the creamy SunButter dressing ties all the flavors together with a unique, allergy-friendly twist. It’s a recipe designed to fuel your body and delight your taste buds, making healthy eating both easy and enjoyable.

Crafting Your Crispy Baked Tofu: The Plant-Based Protein Star

For this Thai Mason Jar Salad, I highly recommend preparing the baked tofu first, as it’s the component that requires the most time to cook. Baking the tofu gives it a wonderfully firm, “meaty” texture that beautifully complements the crisp vegetables in the salad. Plus, it’s a versatile protein that absorbs flavors well and is incredibly satisfying.

What You Need to Make Baked Tofu:

• Firm or extra-firm tofu

While the ingredient list is minimal, the preparation is key to achieving that perfect consistency. Before baking, you might consider pressing your tofu. This step, while optional, helps to remove excess water, allowing the tofu to become crispier and absorb marinades (though we’re keeping it simple for this recipe) more effectively. You can press tofu by wrapping it in paper towels, placing it between two plates, and weighing down the top plate for about 20-30 minutes.

How to Make Baked Tofu:

1. First, prepare your tofu. If pressing, do so now. Then, cut the block of tofu into small, even squares, roughly ½ to ¾ inch cubes.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
3. Arrange the tofu squares in a single layer on the prepared baking sheet, ensuring they don’t overlap. This allows them to brown evenly.
4. Transfer the baking sheet to the preheated oven and bake the tofu for 20-30 minutes. The exact time may vary depending on your oven and how crispy you like your tofu.
5. Bake until the tofu is golden brown and delightfully crispy on the edges. Once cooked, remove from the oven and set aside to cool slightly.

This simple baking method transforms plain tofu into a savory, substantial addition that provides excellent plant-based protein, making your salad not just healthy but also incredibly filling.

The Star of the Show: Creamy SunButter Dressing

The next essential step in preparing your Thai Mason Jar Salad is to whip up the irresistible SunButter Dressing. This dressing is truly the star of the show, bringing all the vibrant flavors of the salad together with its rich, creamy texture and nutty profile. What makes SunButter an exceptional choice is its delicious taste, reminiscent of peanut butter, but completely nut-free, making this recipe suitable for those with nut allergies while still delivering a satisfying flavor. It’s also packed with healthy fats and protein, adding an extra layer of nutrition.

What You Need to Make SunButter Dressing:

• No Sugar Added SunButter
• Tamari Lite
• Maple syrup
• Chili garlic sauce
• Fresh lime juice
• Filtered water (for thinning)

Each ingredient plays a crucial role: the SunButter provides creaminess and a unique nutty base, tamari adds a savory umami depth, maple syrup balances with a touch of sweetness, chili garlic sauce offers a delightful kick, and lime juice brightens everything with a zesty tang. Filtered water allows you to achieve the perfect pourable consistency.

How to Make SunButter Dressing:

1. Combine all the dressing ingredients in a small mixing bowl.
2. Whisk everything thoroughly with a fork until well combined and smooth.
3. Gradually add filtered water, a tablespoon at a time, as needed to achieve your desired consistency. You want the dressing to be thick enough to cling to the salad ingredients but still easily pourable.
4. Once mixed, refrigerate the dressing until you are ready to assemble your mason jar salads. This allows the flavors to meld beautifully.

This versatile dressing can also be customized. If you prefer more sweetness, add a touch more maple syrup. For extra heat, increase the chili garlic sauce. You could even experiment with a dash of ginger or a sprinkle of sesame seeds for added flavor dimensions.

Assembling Your Vibrant Thai Mason Jar Salad

With your baked tofu prepared and your creamy SunButter dressing ready, you’re now set to assemble these beautiful and practical mason jar salads. The key to a successful mason jar salad is the layering technique, which ensures that each ingredient stays fresh and crisp until you’re ready to enjoy it. The dressing goes at the very bottom, followed by sturdy vegetables, then grains and proteins, and finally, the delicate greens at the top.

What You Need to Make Thai Mason Jar Salad:

• SunButter Dressing (prepared according to the recipe above)
• Diced red bell pepper
• Sliced green onion
• Shredded carrot
• Cooked quinoa
• Diced fresh cilantro
• Baked tofu (prepared according to the recipe above)
• Roasted cashews
• Chopped romaine lettuce

How to Make Thai Mason Jar Salad:

1. Take a clean 16-ounce mason jar (or a similar-sized airtight container).
2. Begin by adding the SunButter dressing to the very bottom of the jar. This ensures the dressing stays separated from the other ingredients until you’re ready to mix.
3. Next, layer the diced red bell pepper. Bell peppers are sturdy and act as a barrier for the dressing, plus they add a wonderful sweetness and crunch.
4. Follow with the sliced green onion and then the shredded carrots. These vegetables are also quite firm and won’t get soggy.
5. Add the cooked quinoa, which provides a wholesome base and additional protein.
6. Sprinkle in the diced cilantro for a burst of fresh, aromatic flavor.
7. Carefully add the baked tofu cubes, ensuring they are evenly distributed.
8. Top with the roasted cashews, which add a lovely crunch and a rich, savory note.
9. Finally, fill the remaining space in the jar with the chopped romaine lettuce. Placing the lettuce at the top is crucial, as it keeps it crisp and fresh, away from the moisture of the dressing.

Once assembled, your Thai Mason Jar Salad is ready for refrigeration. This smart layering makes it incredibly easy to transport and ensures maximum freshness for your future meals.

Ingredient Spotlight & Smart Swaps for Your Thai Mason Jar Salad

This Thai Mason Jar Salad recipe serves as a fantastic blueprint, built upon a foundation of vegetables and ingredients that I personally adore and frequently have on hand. However, its true beauty lies in its incredible adaptability. You can easily customize this salad to suit your individual preferences, dietary needs, or simply whatever fresh produce you have available in your fridge.

Brand Notes: SunButter for the Win!

While I particularly love using No Sugar Added SunButter for its clean flavor and health benefits in this recipe, feel free to experiment with any SunButter variety you prefer. Each flavor can introduce a subtle yet delightful variation to the dressing. You can also use other nut or seed butters you have on hand, but in my experience, SunButter truly adds something special. It’s not just about the taste; SunButter brings plant-based protein and a wonderfully rich, nutty flavor that is remarkably similar to peanut butter, but without the common allergens. This makes it an excellent choice for creating a creamy, emulsified dressing that’s both delicious and inclusive for those with nut sensitivities.

Swaps and Substitutions: Get Creative!

Don’t hesitate to get creative with your vegetable choices. I believe additions like finely shredded cabbage (for extra crunch), thinly sliced radishes (for a peppery bite), or juicy cherry tomatoes (for a burst of freshness) would be absolutely delicious and blend seamlessly into the Thai flavor profile.

Similarly, if romaine isn’t your leafy green of choice, any other robust leafy green like spinach, kale (massaged first), or mixed spring greens would work wonderfully. Just be mindful that more delicate greens might not last as long in the jar. For the protein, if tofu isn’t your preference, consider swapping it for your favorite plant-based protein. Cooked legumes such as chickpeas or lentils, or even marinated and baked tempeh, would be excellent substitutes, adding different textures and nutritional benefits.

Regarding the cashews, I typically use pre-roasted ones for convenience. However, if you have raw cashews, you can easily roast them yourself at home. You can even season them with a pinch of salt or a sprinkle of chili powder before roasting to add an extra layer of flavor and personalize your salad even further.

Master Your Meal Prep: Tips for Long-Lasting Freshness

One of the greatest advantages of mason jar salads is their suitability for meal prepping. With just a little planning, you can have healthy, delicious lunches ready for several days, freeing up your precious weekday mornings.

Notes on Meal Prep:

• Store your assembled mason jar salads in the refrigerator for up to 3-4 days. They will stay remarkably fresh thanks to the strategic layering.
• When you’re ready to eat, simply pour the contents of the jar into a bowl or onto a plate, give everything a good mix to distribute the dressing evenly, and enjoy!
• This recipe makes one single serving of Thai Mason Jar Salad. For convenient meal prepping for the week, I highly recommend doubling, tripling, or even quadrupling the recipe to match the number of lunches you wish to prepare.
• If you aim to meal prep this salad for a full five days, consider a slight modification: add all ingredients to the jar *except* for the lettuce. I find that romaine lettuce, while delicious, can sometimes become a bit less crisp after 3-4 days. To ensure peak freshness, add the chopped lettuce either just before serving your salad, or the day before you plan to transport it to work. This simple tip will keep your greens perfectly crunchy throughout the week.

How to Serve Your Delicious Thai Mason Jar Salad

This Thai Salad with SunButter Dressing is designed to be a fresh, vibrant, and incredibly satisfying meal that’s as customizable as it is portable. It’s an excellent choice for a workweek lunch, especially as the weather begins to warm in the springtime. The crisp raw vegetables, hearty baked tofu, and flavorful dressing create a harmonious blend of textures and tastes that will keep you energized and happy.

The most challenging part of preparing this salad is simply the initial washing and chopping of the produce. However, I promise you, the minimal effort is absolutely worth the reward of having healthy, homemade meals ready to go. To make your life even easier, consider prepping the produce, mixing the SunButter dressing, and baking the tofu in advance on a Sunday. This way, assembling your jar salads each morning or the night before becomes a quick and effortless task.

Utilizing No Sugar Added SunButter in the dressing also makes this recipe inherently nut-free, providing a fantastic option for individuals with nut allergies or those looking to avoid peanuts without sacrificing flavor. This recipe offers a delightful combination of sweet, savory, and spicy notes, characteristic of Thai cuisine, all packed into a convenient jar. Double or triple the recipe with confidence to ensure you have plenty of these delicious meal prep salads to last through your busy week!

Enjoy every fresh, flavorful bite!

More Plant-Based Salad Inspiration

• Garlicky Chickpeas & Kale Bowl with Creamy Tahini

• Warm Kale Quinoa Bowl with Citrus Tahini

• Warm Spiced Sweet Potato Salad with Pistachios

• Tri-Colored Roasted Cauliflower Salad

• Butternut Squash Noodle Cranberry Salad

• Fall Harvest Salad

• Roasted Squash & Arugula Salad

• Root Veggie Chip Arugula Salad

• Roasted Fig Arugula Salad

• Cran-Apple Tempeh Kale Salad

• Thai Salad with SunButter Dressing

I Want to Hear From You!

If you try this delightful Thai Mason Jar Salad recipe, I’d absolutely love to know what you think!

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XO Lauren

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