Mango Tofu Protein Salad in a Jar | 25g Protein, No-Cook Vegetarian Recipe

Mango Tofu Protein Salad in a Jar | 25g Protein, No-Cook Vegetarian Recipe
15 min total 27g protein 392 kcal

This Mango Tofu Protein Salad in a Jar is a no-cook, high-protein veg recipe with about 26g of protein and under 400 calories per bowl. You layer carrot, spring onion, ripe mango, cucumber and flax powder in a jar, shake it with a creamy mango-curd dressing, then turn it into a bowl and toss with grilled tofu and sesame seeds. It is ready in about 15 minutes and tastes spicy, tangy, sweet and fresh — perfect for summer meal prep.

Why you'll love this recipe:

  • High in protein — about 26g per bowl from grilled tofu, curd, flax and sesame seeds
  • Under 400 calories for the whole bowl — a lot of protein for very few calories
  • No cooking needed — just layer, shake and turn out
  • Perfect for meal prep and lunch on the go
  • Sweet, spicy and tangy — ripe mango makes it taste almost like dessert
  • Vegetarian and easily vegan — use plant curd in place of dahi

What you get in every bowl

This is a salad I am really happy with, and the numbers show why: about 26.6g of protein and almost 10g of fibre for under 400 calories a bowl. That is a lot of protein for so few calories, in a veg bowl with no powder and no paneer — the grilled tofu, low-fat curd, flax and sesame add up the protein, and the vegetables and mango give the fibre. It shows that a veg bowl can keep you as full as any chicken salad.

How I make it nicely

Grilling the tofu first is worth the few extra minutes — it becomes firm, gets a nice colour, and keeps the salad from turning watery. I keep the dressing separate (or shake it in the jar) and turn it out into the bowl just before eating so everything stays fresh. Use a really ripe mango for the dressing; that is what makes it taste almost like dessert.

Make it your own

Use any plant curd in place of dahi to make it fully vegan. When mango is out of season, ripe pineapple, pomegranate or strawberries work well in its place. Add a chopped green chilli or extra chilli flakes for more spice, and pack it in a jar the night before for a really filling lunch on the go.

Instructions

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  1. Layer the jar: add ribbon carrots, spring onions, ripe mango cubes, diced cucumber and a sprinkle of flax seed powder into a clean glass jar.

  2. Make the dressing: in a cup, mix low-fat dahi, chilli flakes, lemon juice, mango pulp and salt until smooth.

  3. Add and shake: pour the dressing into the jar, close the lid tightly and shake well so everything is evenly coated.

  4. Flip into a bowl: turn the jar upside down over a bowl and empty out all the contents.

  5. Finish and serve: add the grilled tofu, sprinkle over the sesame seeds, mix everything together and enjoy immediately.

Mayuri's Tips

  • Use a fully ripe, sweet mango — it's the star of this recipe and balances the spice and tang beautifully.
  • Meal prep: keep the dressing separate and add it just before eating, or store the shaken jar in the fridge and flip it into a bowl when ready. It stays fresh for up to a day.
  • Make it vegan: replace the low-fat dahi with any unsweetened plant-based yogurt (soy or coconut).
  • Seasonal swaps: ripe pineapple, pomegranate or strawberries work well when mango isn't available.

Good to know

Frequently asked questions

Yes. With around 26g protein and under 400 calories per bowl, it is filling, high in fibre and well suited to weight-management and fitness diets.

Yes. Replace the low-fat dahi with any unsweetened plant-based yogurt (soy or coconut) to make it fully vegan.

Absolutely. Keep the dressing separate and add it just before eating, or store the shaken jar in the fridge and flip it into a bowl when ready. It stays fresh for up to a day.

Spicy, tangy, sweet and refreshing all at once. A fully ripe mango makes it taste almost dessert-like while keeping it healthy.

Yes. Ripe pineapple, pomegranate or strawberries work well as seasonal swaps when mango is not available.

Each serving has about 27g of protein and 392 kcal, calculated from the exact ingredients used in this recipe.

About 15 minutes from start to finish, with no cooking required.

Yes — like every recipe on FoodyPuzzle, it is 100% vegetarian.

The recipe makes 1 serving. Use the + and − buttons on the recipe card above to scale all ingredient quantities automatically.

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