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Thai Salad Protein Bowl

Thai Salad Protein Bowl

Thai salad protein bowl is your perfect summer lunch recipe and we've included everything you need to keep yourself nourished. This salad is fun and easy to make. We mixed a bunch of flavours in a very unique way that we are sure you and your family will love. 

First of all, let me start by saying that this is one of the quickest, healthiest, most delicious meals we've ever made. This Thai salad is ready in merely 20 minutes. If you have quinoa ready ahead of time, it will take you even less; maybe 10 minutes depending on how fast you can chop those veggies. 

The idea was to make a super nourishing meal loaded with flavour and protein. But also have it be light enough that you can go do life after you've done eating. Sometimes, when we try to pack a lot of protein at once we end up feeling heavy and our bodies have a hard time digesting it. 

Thai Salad Protein Bowl ingredients

This Thai salad will give you the best of both worlds. One serving of this delicious dish has about 24gr of protein! I know, that's a lot! It might not seem like it since it's a salad and we are only mixing a ton of veggies in a bowl. 

But that's the trick when it comes to vegan food and protein. When you mix the right ingredients together you will not fall short on your protein intake. And in a lot of cases, it's a lot easier to get this combination right than what we think. 

In our Thai salad, we have quinoa, tofu, and peanut butter. These three ingredients are great sources of plant-based protein on their own. When you mix them up, you have a beast of a salad! 

For the salad, we are chopping red cabbage, cilantro, and mango. I really like adding fruit to salads, I think they add a very particular flavour that makes any salad taste gourmet. In this case, the sweet tangy mango will balance out the deeper earthier flavour of the red cabbage. 

Thai Salad Protein Bowl chopped cabbage

My favourite element of this Thai salad and what will bring all the ingredients and flavours together is definitely the dressing. The dressing is a bit tangy but it has that Asian accent since we are using peanut butter and soy sauce. It is very simple but incredibly flavourful. 

I like sprinkling the salad with a little bit of chopped coriander. It has a double purpose, it serves as a garnish adding a bit of extra color. And coriander has a fresh earthy taste that really accentuates the rest of the flavours in your salad bowl. 
Although, I love coriander I know there are people that absolutely hate it. I guess for some people, coriander has an incredibly unpleasant somewhat soapy taste that can ruin any meal. So we're just gonna leave that part up to you.
There are all sorts of colours, flavours, textures, and nutrients in this bowl of salad. You and your family will love this recipe and everything it has to offer! 
Thai Salad Protein Bowl top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Peanut, Quinoa, Soy


For the quinoa

  • ½ cup quinoa
  • 1 cup water

For the salad

  • 7 oz extra firm tofu
  • 4½ sprigs fresh cilantro (optional)
  • 1 mango (diced)
  • ½ lb red cabbage (shredded)
  • 1 tsp toasted sesame oil

For the sauce

  • 2 tbsps creamy peanut butter
  • 1 tbsp light soy sauce
  • ¼ lime (juiced)
  • 2 tbsps water


  1. Boil the quinoa in water until soft for about 20 minutes.
  2. Mix the sauce ingredients in a bowl and adjust taste.
  3. Heat up the sesame oil in a skillet and fry the tofu from all sides until golden brown for about 10 minutes in total.
  4. Assemble the bowl with the mixed salad ingredients on the bottom, add the tofu and serve with the sauce on the side, enjoy!



Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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