Looking for a fresh, easy meal that’s full of flavor? This Easy Thai Summer Salad is light, crunchy, and packed with nutrients. With crisp veggies, tofu, fresh herbs, and our signature peanut dressing, it’s perfect for warm days or busy nights. Hosting? This colorful salad is a total crowd-pleaser—great for summer gatherings. Bonus: quinoa cooks quickly and adds plant-based protein. Whether you’re meal prepping or feeding friends, this one delivers.
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Ingredients
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The Salad
- Quinoa, 1 cup uncooked
- Baby arugula, 2 cups
- Cabbage, shredded
- Edamame, 1½ cups shelled (thawed if frozen)
- Bell pepper, 1 medium, diced (red or orange)
- Extra-firm tofu, 1 block pressed and cubed (14–16 oz)
- Cucumber, ½-1 cup thinly sliced
- Snap peas, ½-1 cup, halved
- Mango, 1 chopped
- Mint, chopped
- Cilantro, chopped
- Red onion, chopped (optional)
- Chopped peanuts or cashews, ¼ cup (optional)
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Tofu Marinade
- Low-sodium soy sauce or tamari, 1½ Tbsp
- Rice vinegar or lime juice, 1 Tbsp
- Maple syrup, 1 Tbsp
- Toasted sesame oil, 1 tsp
- Garlic, 1 clove, grated
- Fresh ginger, 1 tsp grated
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Peanut Sauce
- Creamy peanut butter, 3 Tbsp
- Low-sodium soy sauce or tamari, 1½ Tbsp
- Rice vinegar, 1 Tbsp
- Maple syrup or agave, 1 Tbsp
- Toasted sesame oil, 1 tsp
- Garlic, 1 clove, grated
- Fresh ginger, 1 tsp grated
- Lime juice, 1–2 tsp (to taste)
- Warm water, 1–2 Tbsp (to thin)
- Sea salt (to taste)
- Red pepper flakes (optional)
Instructions
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The Salad
- Cook your quinoa (1 cup quinoa + 2 cups water). Rinse first, then follow package directions. For more flavor, swap in veggie broth or coconut milk. Let it cool a bit.
- Preheat the oven to 400°F (200°C).
- Place tofu on a sheet pan, tilt to drain, and top with a cutting board + heavy pan while you prep the marinade.
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Tofu Marinade
- In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Drain the water from the pan and give the tofu blocks a final press with your hands.
- Cube the tofu and add it to the marinade, tossing to coat. Let marinate for at least 20 minutes. Keep these ingredients handy for your next step!
- Short on time? Mix tofu with soy sauce, sprinkle with corn starch.
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Peanut Sauce
- While tofu is marinating, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, lime juice in a small bowl.
- Add enough warm water to reach a pourable consistency. Adjust to taste.
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Finishing Touches
- Spread tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy.
- Chop your veggies while the tofu is roasting. Remove the lid from the rice to let it cool.
- In a large bowl, combine the arugula, edamame, bell peppers, cucumbers, and snap peas. Toss gently, then top with roasted tofu.
- Sprinkle generously with fresh mint and cilantro and any extras.
- Add a scoop of quinoa to the bowls.
- Top with salad ingredients, top with mango, and add a generous drizzle of peanut sauce.
What's in this meal?
Whole Grains · Legumes · Leafy Greens · Other Veggies · Fruit · Spices
Fiber: 15 - 17g
|Protein: 28-32g
|Plant variety: 12+
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
This salad packs a fiber punch—plus so much more:
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Complete protein from quinoa and tofu
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Antioxidants and prebiotics from fresh herbs, mango, and crunchy veggies
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Satisfying healthy fats from our savory peanut sauce
It’s a nutrient-packed, no-cook meal that’s just as nourishing as it is refreshing.
Swap It + Smart Tips
Feeding a crowd or planning ahead? Double the tofu, quinoa, and peanut sauce. Roast two blocks of tofu at once and triple the quinoa—future you will thank you. This easy prep hack makes multiple meals without extra effort.
Pro move: If you double the tofu, double the marinade too. And yes, you’ll want extra peanut sauce on hand for drizzling on everything.
Pro Tip
Want this easy Thai summer salad to last a few days? Store the quinoa, mango, and dressing separately and mix when ready to serve. It’ll keep the greens crisp and the flavor fresh—lunch prep just got smarter.
Why It Matters
For You:
This Easy Thai Summer Salad is loaded with plant-based protein, fiber, and healthy fats—thanks to quinoa, edamame, and tofu. It’s a satisfying, energizing meal that supports your wellness goals while keeping things light, fresh, and full of flavor.
For the Planet:
Choosing this easy Thai summer salad over a meat-based meal means you’re helping conserve water, cut emissions, and use farmland more efficiently. Quinoa, tofu, and veggies have a lighter environmental footprint—so every bite is a win for you and the Earth.
Share Your Version
Tried this recipe? Snap a photo or share a favorite quote—we’d love to celebrate your win—and perhaps feature you in our community gallery!
No form, no fuss—just email it to us at hello@pigsaresmart.com, and we’ll take it from there!
