Divide salad mix among 4 single-serving containers with lids. Top each with ½ cup edamame and one-fourth of the tofu.
Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.
Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.
