Vegan Chopped Thai Salad with Mango Peanut Sauce
A rainbow of assorted vegetables, fruit, grains, and plant-based protein round out this Thai-inspired salad. Seasoned, oven-baked tofu is joined by carrots, bell peppers, quinoa, scallions, peas, mango, cilantro, and peanuts — all nestled atop a bed of leafy kale. The mango peanut sauce really marries the ingredients together, infusing this salad with satay-like flavor. To enhance the Thai influence, feel free to spice up your sauce with a little garlic chili paste or sambal.
Hacking this Recipe
Our homemade mango peanut sauce is a combination of peanut butter, soy sauce, garlic, ginger, mango, dates, and a little bit of broth, blended together until rich and creamy. This recipe makes plenty of sauce to use throughout the week and will keep refrigerated for several days (4-5 days for the best result). We also use pre-cooked quinoa in this recipe. We’re notorious for making or cooking batches of basic pantry staples that will be frequently used throughout the week, such as quinoa, brown rice, etc. This cuts down on the overall cooking time as well as day-of prep.