Chopped Tofu Salad and more….


We can’t stop with this chopped tofu salad that is posted over at Sprouted Kitchen. I can always rely on Sara for solid recipes that make me feel good. Love her cookbook, too. This recipe makes enough for 4 moderate servings. It keeps well in the fridge, even with the tofu and cashews, so I’d consider increasing the yield if I were you.


ALSO! If you’re in Chicago, Floriole is turning 6 and they’re celebrating with what is sure to be an amazing dinner this Sunday. A bunch of us who have worked there in the past are contributing a recipe from the archives and we’ll all be hanging out in the kitchen. Dessert will be a new version of the pineapple upside down cake that Sandra (chef/owner) and I developed for the very first Floriole dinner, many years ago. That dinner was held the night a blizzard hit Chicago and I will never forget all of the wonderful people who braved the mountains of snow to eat with us. Who knows what the weather will be on Sunday?!


4 comments to “Chopped Tofu Salad and more….”

  1. We’ve been loving this salad. I make a double batch and it lasts for several days.

  2. I made it yesterday for the first time and, if I’m being honest, didn’t expect it to be so good. Pretty excitee about leftovers.

  3. I have been pushing for a tofu salad in the case for a while! I will give this one a try. Also, thanks for sharing the dinner info. Maybe we will have another blizzard for old time sake.

  4. This was amazing. I made a small batch first but my entire family loved it. You’re right it’s best to go big and make large yields for the rest of the week because it’s a sure hit!

What do you think?