A recipe for crunchy Asian edamame slaw that’s perfect for batch cooking! Top with baked tofu steaks, seared salmon or marinated tempeh for protein.
Everyone needs at least one recipe for a delicious and nourishing salad that’s also batch cooking friendly. Before I learned to pack salad in mason jars or to make salads with wilt-free greens, I used to pack up all my salad components in little individual containers. The whole thing became quite the hot mess, especially when Scott and I moved in together and he invariably would end up taking too many or not enough of his containers to work, leaving one of us disappointed and hungry!
A couple weeks ago while eating my second subpar (and not at all nutritious) meal out in a row, I was reminded just how important Sunday meal prep is to my daily routine. Last month with travel, I got a bit off track with my habit. After already blowing through our freezer stores of food (aka the backup plan), I was left with nothing to eat that I didn’t have to spend a substantial amount of time cooking. When hunger struck after working late two nights in a row, you know where that led me…to crappy pizza! Did you think I was immune to the crappy pizza trap? Ha!
That doughy and weirdly sweet pizza got me inspired to get back in the kitchen and whip up this salad! It’s perfect for keeping on hand for a quick meal or snack and will last about 5 days in the fridge. If you’re planning on keeping the salad more than a few days, you might want to store the dressing separate. Even though the slaw will stay crunchy, the salt will pull out liquid from the vegetables that waters down the dressing. If you do store it fully dressed, just refresh it after a few days with a little more lime juice, soy and sesame oil.
For topping, I made quick baked tofu slices, but you could also use chicken, salmon or marinated tempeh. Even a hard boiled egg will do the trick!
So what are you waiting for? Get to batch cooking already! When you’re eating this amazing salad instead of takeout, you’ll thank yourself 🙂
- Tofu Steaks:
- 1 16-ounce block of firm tofu
- 1 teaspoon seasoning of choice (I used five-spice powder)
- 10 ounce bag shredded Brussels sprouts
- 12 ounce bag broccoli slaw
- 2 cups frozen edamame, thawed
- 3 radishes
- 2 scallions
- ½ cup chopped cashews, toasted
- ½ cup cilantro, chopped
- 1 tablespoon sesame seeds, toasted
- ¼ cup lime juice
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons honey
- About an hour before cooking, drain and wrap tofu in a clean dish towel, place on a plate and weigh with a heavy pan to drain some of the water out.
- When ready to cook, preheat oven to 350 degrees and cut the tofu into 8 slices. Place on on oiled baking sheet and spray with more olive oil. Sprinkle with seasoning. Place in the oven and bake 30 minutes, flipping halfway, until lightly browned.
- While tofu is cooking, mix shredded Brussels sprouts, broccoli slaw and edamame in a large bowl. Shred carrot on the large holes of a cheese grater and add to the salad. Chop the radishes and slice the scallions. Add to the salad along with the cashews, cilantro and sesame seeds.
- Whisk together all the dressing ingredients. Season with additional salt if needed (the soy should provide enough). Add to the salad, toss, and serve topped with tofu.
More batch cooking friendly salads from the archives: