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?!
April 5th, 2016 at 12:43 pm
We’ve been loving this salad. I make a double batch and it lasts for several days.
April 7th, 2016 at 2:45 am
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.
April 9th, 2016 at 10:43 am
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.
Rach's Recipes says:
April 12th, 2016 at 9:27 pm
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!