Delicious vegan meal prep recipe. This recipe is for 4 mason jar salads (in 500ml jars)
Cook your brown rice. Let cool completely before assembling mason jar salads.
Make the sriracha mayo: Whisk the sriracha and mayonnaise together in a small bowl. Set aside
Make the maple soy dressing: Whisk all the dressing ingredients together in a small bowl. Set aside.
Now its time to assemble everything!
1-2 tbsp maple soy dressing (double the dressing recipe if using 2 tbsp as there is enough for 1 tbsp)
1/4 cup each carrots, cabbage and red/yellow peppers
1/2 cup cooked brown rice
1 tbsp Sriracha Mayo
1/4 of the block of tofu (about 85g cubed tofu). You can replace this with 1/2 cup edamame or chickpeas
1/4 cup sliced cucumber
1/4 of the green onion sliced (about 1-2 tbsp)
1/4 of the diced avocado (about 1/4 of an avocado)
Repeat for all of the mason jars and place the lid on top and store in the fridge. Eat within 4-5 days. When ready to eat, shake up the contents of the jar, pour into a bowl and eat.