I have been loving Salad in a Jars for lunch lately - not only are they healthy, they are also budget friendly! This recipe has been inspired by Jamal Campbell, who is the Offensive Lineman for the Toronto Argos. He loves to have Vietnamese food before his games, which include broccoli, vermicelli, and chicken.
I met Jamal Campbell at the Purolator Tackle Hunger event at the Daily Bread Food Bank.
Since its inception in 2003, Purolator Tackle Hunger (PTH) has helped deliver the equivalent of more than 12 million pounds of food to food banks across Canada. According to Food Banks Canada's 2016 HungerCount report, more than 850,000 Canadians, one third of whom are children, rely on food banks each month.
The Purolator Tackle Hunger Campaign is now in its 17th season, which is a partnership between the Canadian Football League and all 9 of its teams.
Last week the Toronto Argos and Purolator collected 15,000 pounds of food for the Daily Bread Food Bank when the Toronto Argos hosted the Saskatchewan Roughriders at the BMO field.
When donating food to food banks like Daily Bread, providing healthy items is a great way to help families make healthier meals. Vermicelli noodles are a great staple that allows families to enjoy ethnic food that can easily be paired with an affordable plant-based protein and veggies. I was delighted to learn that vermicelli doesn't require a long cook time, just submerge in warm water for 2-3 minutes until softened!
Vietnamese Inspired Salad in a Jar
- 1/2 cup rice vinegar
- 1/4 cup soya sauce
- 1 Tbsp chili garlic sauce
- 2 garlic cloves, grated
- 1 Tbsp honey
- 1 package extra firm tofu, diced
- 6 Tbsp marinade
Salad in a Jar (per jar):
- 2 Tbsp dressing
- 2 Tbsp carrots, diced
- 3 Tbsp broccoli, diced
- 3 Tbsp edamame, boiled and cooled
- 3 Tbsp tofu
- 1 Tbsp red pepper, sliced
- 3 Tbsp cucumbers, sliced
- 1 Tbsp green onion, sliced
- 1/4 tsp cilantro, chopped
- 1/4 cup vermicelli noodles, cooked according to package directions
1. In a jar, mix together all marinade/dressing ingredients. Set aside.
2. In a separate jar, add diced tofu and 6 tablespoons of marinade. Cover and let sit for at least 1 hour or overnight in the refrigerator.
3. Pan-fry tofu cubes until crisp and brown.
4. In 6 separate jars, place salad in a jar ingredients in the order listed above. Cover with lid.
Tip: you can change up the veggies you have on hand to include in your salad.