Spicy Peanut Tofu Salad Prep Pots

Published by

Jasmine

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Apparently, 2026 is the Year of the Cabbage, so I decided to work on a recipe featuring this underrated, gut-healthy member of the cruciferous family. And, a new workday lunch obsession was born…

INGREDIENTS

Vegetables:

Carrots

Red cabbage

Spring onions

Bell pepper (I used red)

Sauce:

Sriracha (or another more mild hot sauce)

Soy sauce (or coconut aminos)

Smooth peanut butter

Maple syrup (or agave nectar)

Lime juice

Toasted sesame oil

Everything else:

Edamame beans

Tricolour quinoa (or anther type, though nutritional content will differ)

Extra-firm tofu

Fresh coriander

Toasted peanuts (unsalted)

TIPS & NOTES

I made this salad in 900ml pots and this volume is perfect for that. You can totally just mix all the ingredients together and put them in containers, I just find it’s fresher and has more bite if I keep the sauce separate and add it to the bottom, then shake everything up right before I eat. The sauce will look quite thick when you mix it, but the excess moisture from the carrots and cabbage will loosen this up so it turns out perfect. You can use fresh edamame but I find frozen works great, I just let them defrost in boiling water for 15 mins before using them.

This is so filling and satisfying, which I guess isn’t surprising, since it hits all 3 of my satiety non-negotiables: protein (35g per portion), fibre (11g per portion) and volume (from the quantity of low-calorie vegetables). I normally don’t do allergy swaps as it changes the recipe but there’s a simple one here for peanuts: switch out the peanut butter for tahini and the toasted peanuts for toasted sesame seeds.

Spicy Peanut Tofu Salad Prep Pots

  • Servings: 4
  • Difficulty: Easy
  • Print

A filling, flavourful salad prep that will make you look forward to office lunchtimes

No special equipment or advance prep needed

Ingredients

  • 480g of extra-firm tofu (cut into bitesized cuted)
  • 150g of edamame beans
  • 125g of tricolour quinoa (rinsed)
  • 40g of toasted peanuts (roughly chopped)
  • A handful (c.5-7g) of fresh coriander (remove large stems, roughly chop)
  • 2 spring onions (finely sliced)
  • 2 medium carrots (peeled and grated)
  • 100g of red cabbage (very finely sliced then roughly chopped)
  • 1 red bell pepper (cut into bitesized chunks)
  • 20g of smooth peanut butter
  • 1 tbsp (15g) of maple syrup
  • 20g of soy sauce
  • Juice of 1/2 a lime
  • 1 tbsp (15g) of sriracha sauce
  • 1 dessert spoon (10g) of toasted sesame oil
  • Optional: a pinch of salt and white pepper

Directions

  1. Cook the quinoa with a pinch of salt and white pepper in 188g of water – bring to the boil then reduce to a simmer (this should take 15-20 mins) – once cooked, allow to cool
  2. Mix together the soy sauce, sriracha, maple syrup, lime juice, toasted sesame oil and peanut butter until smooth
  3. Take your prep pots (900ml per pot) and add sauce into each, layer in the tofu, peanuts, spring onions, coriander, edamame, carrot, pepper, cabbage and quinoa
  4. Shake it up to mix everything together before serving

Let me know if you try this prep-friendly salad!

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