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13 comments to “Vegetable and Soba Salad with Mapled Tofu”

  1. If I were Madonna, or Sting, I would order my kitchen underlings to make this EVERY SINGLE DAY for lunch from now until summer solstice on June 21st.

    In other words, I love this recipe.

  2. This sounds so yummy! I love all those vegetables!

  3. I just received this book last night and I literally just want to look at it all day. I have this recipe bookmarked as well.

  4. Fabulous post.

    I shall have to keep a look out online for this book.

    Thanks for the inspiration Tim. And long may Lottie + Doof continue.


  5. Healthy schmelthy, that salted caramel poundcake was good! Totally worth the calories. This seems like the noodle version of Heidi Swanson’s Sushi Bowl recipe from 101 Cookbooks. That is one of my favorite of her recipes, so I’ll definitely give this a try. Especially since soba noodles cook so much faster than brown rice, which is great for weeknight dinners.

  6. I am a big fan of The Sprouted Kitchen. I have this book on order. Now I really can’t wait until it arrives. Looks wonderful. And the dish reminds me of some of my favorite meals at Penny’s Noodle Shop in the days that I lived in Chicago. Yum.


  7. I have their first book, which is fantastic and have been contemplating picking up this one, if I can figure out where to put it. Really good, healthy yet flavourful food. I love this recipe and love the shots. :) I’m so making this.

  8. Mary Anne says:

    March 29th, 2015 at 6:59 pm

    Last week I lost all self-control and made your mac and cheese (which Adam declared the best mac and cheese he ever ate), as well as Saveur’s flat and chewy chocolate chip cookes (the BEST), so this week I need some healthy sh*t. This looks perfect!

  9. flattered by your compliment, thanks Tim :) I write recipes that make me sound like I am moderate but I pile on avocado too so you are in good company. Thanks for the mention and kind words. Hope all is well and take good care.

  10. It looks perfectly fresh, healthy (tick) and that tofu!!! Dayum. Lovely recipe, thanks for sharing. I am not off to chase that book!

  11. Now*

  12. I finally made this last night and it tastes great! My only (personal) edit would be to double the sauce, since it’s so tasty. I did have some difficulty with the tofu sticking to the pan, but it could have been the pan, since I used both coconut oil, and then added ghee when it started sticking. A great meal for these warmer spring days.

  13. Thank you for sharing! Doubled the dressing. A delicious recipe as written, and an amenable template for improvisation.

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