Summer will be coming to an end soon so I thought I’ll share one last recipe I’ve enjoyed making this past July. Whether you’ll be hiking a mountain, throwing a casual barbecue with buds, or wooing that special someone with a picnic for two, this vegetarian make-ahead mason jar salad is the perfect accompaniment.
Mason Jar Salads are a fun and practical way to transport salads. All the components in a salad are layered inside a mason jar for easy transport so you can eat healthy and enjoy from anywhere! If you’re a Vegetarian, you’ll love this recipe as it’s made with tofu, rice, and lots yummy veggies and spices.
Vegetarian Make-Ahead Mason Jar Salad Recipe
- 1 1/2 cups (200 grams) firm tofu
- 3/4 cups (120 grams) basmati rice
- 1 1/2 cups (375 ml) water
- 1 1/2 cups (200 grams) asparagus
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1/2 cup (60 grams) walnuts
- Valerian leaves and radicchio lettuce
- “Sweet” paprika
- Tamari or soy sauce
- Extra virgin olive oil
- Black pepper
Step 2. Add water to a small pot and bring to a boil. Once the water boils, add a pinch of salt, the rinsed basmati rice and stir. Cook on low heat, covered for 10 minutes.
Step 3. Take a skillet and heat it over medium heat with 1 tbsp of extra virgin olive oil and the minced garlic. Now add the asparagus, cover and cook for about five minutes, stirring occasionally, or until asparagus is tender. Add some freshly-ground black pepper.
Step 4. Remove the asparagus from the skillet and add the tofu cubes. Cook until the tofu is crispy.
Step 5. Prepare your mason jar salad by adding in this order: rice, crispy tofu, asparagus, some valerian leaves, radicchio lettuce and the walnuts. Season it with some extra virgin olive oil.
Step 6. Give it a big shake before eating. Now munch and enjoy!
Mason jar salads can be made ahead of time and kept in the fridge for 3-4 days. It’s so easy to prep for a week’s worth of lunches. Now that you know how to make a vegetarian mason jar salad, get creative with fresh hearty ingredients or stick with this recipe.
Photography & recipe by Nataša Mandić