Plant-Based Veggie Crunch Protein Salad

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if you’re craving a salad that’s bursting with texture and flavor, this plant-based crunch protein salad is exactly what you need!!

the combination of fresh veggies, quinoa, crispy tofu, and roasted cashews gives this salad a perfect balance of crunch and creaminess.

every bite is packed with bold flavors, thanks to the tangy and slightly spicy sriracha peanut dressing that ties everything together.

taste & texture
this salad hits all the right notes.

it’s refreshing, savory, and a little spicy with a hint of sweetness from the peanut dressing.

the cabbage, bell pepper, and carrots provide an incredible crunch, while the creamy peanut butter adds a rich and satisfying element.

crispy tofu brings heartiness to the dish, and the quinoa adds a subtle nuttiness and chew.

it’s a perfect mix of textures that will keep you coming back for more.

nutritional benefits & protein content
this salad is not just delicious, it’s also packed with nutritional benefits.

quinoa, tofu, and edamame are all excellent sources of plant-based protein, making this salad a satisfying meal that will keep you full and energized.

with a healthy mix of vitamins and minerals from the veggies, heart-healthy fats from the peanuts and cashews, and a protein boost, this is a great option for lunch or dinner.

each serving offers a well-rounded balance of protein, fiber, and healthy fats.

the dressing
the sriracha peanut dressing is a true highlight of this salad.

it’s creamy, nutty, and has just the right amount of heat.

the combination of peanut butter, sesame oil, garlic, ginger, and sriracha creates a rich, flavorful sauce that perfectly complements the fresh vegetables.

the liquid aminos add a savory, umami note, while the vegetable broth keeps it light.

how to make it
making this plant-based crunch protein salad is simple.

start by prepping all your veggies—thinly slice the cabbage and bell pepper, shred the carrots, and chop the cucumber and green onion.

cook your quinoa and edamame, and get the tofu nice and crispy by either pan-frying or baking it.

once everything is ready, toss the veggies, quinoa, edamame, and cashews together in a large bowl.

whisk up the peanut dressing until smooth, then pour it over the salad and toss until well coated. finally, add the tofu on top and mix gently.

storage
this salad can be made ahead of time and stored in the fridge for up to 2 days.

if you’re meal prepping, keep the dressing separate and add it just before serving to maintain the crunch of the veggies and tofu.

this way, you’ll have a fresh and vibrant salad ready whenever you need it.

whether you’re looking for a light lunch or a protein-packed dinner, this plant-based crunch protein salad is the perfect choice.

it’s loaded with flavor, texture, and nutrition, making it a satisfying and healthy meal!!

if you like my Plant-Based Veggie Crunch Protein Salad, you’ll also love these other recipes of mine!

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Baked Sweet Potatoes with Nourishing Plant-Based Miso Basil Butter

are you going to make my Plant-Based Veggie Crunch Protein Salad!?

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