Prepare the vinaigrette: Combine all the vinaigrette ingredients into a jar. Cover with a lid and shake until the ingredients are combined. Taste and adjust the seasoning to your liking. Set it aside.

Prepare the tofu: Drain the tofu and wrap the tofu blocks around a layer of paper towels to dry the tofu even more. If you squeeze the block of tofu, and notice that it squishes pretty easily, you’ll need to press the tofu. Place each wrapped tofu block onto a separate plate. Then, add a stack of plates over each block of tofu. Let it sit for 15 to 20 minutes to press out some of the liquid. Pressing isn’t necessary if your tofu block feels firm.

Prepare the red curry sauce: Mix the red curry paste, soy sauce, maple syrup (or brown sugar/honey), and toasted sesame oil in a small bowl. Set it aside.

Cook the tofu: Cut the tofu into 1/2-inch cubes. Heat 2 large non-stick pans over medium-high heat with 1 1/2 tablespoons of olive oil in each pan. Add the tofu cubes and cook for 5 to 6 minutes, flipping the tofu a few times to brown some of the sides. Consolidate the tofu into one pan. Pour the red curry sauce into the pan and stir to coat the tofu with the sauce. Cook for an additional 1 to 2 minutes, until the sauce fully soaks into the tofu. Turn off the heat and let the tofu cool for 15 minutes.

Assemble the mason jar salads: Grab the vinaigrette. You’ll notice that the oil has separated. Give the jar a good shake to combine the ingredients before assembling the salad. Gather all your mason jar salad ingredients together, as well as the 4 mason jars. Add the following ingredients into each jar in this order: 3 to 4 tablespoons of vinaigrette, 1/4 of the diced bell pepper, 1/2 to 2/3 cup roasted butternut squash, 1/2 cup cooked quinoa, 1/4 of the batch of red curry tofu, 1 tablespoon sunflower seeds, small handful of mixed greens (about 1 cup). Seal the jars and store them in the refrigerator for 3 to 4 days.