Blueberry tamari greens bowl from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, and Easy-to-Make Salads You Don't Have to Be Vegan to Love (page 59) by Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: 5-spice tamari almonds; Lemongrass tofu; Ginger beer tofu

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tatsoi for baby spinach, and shichimi for dried red pepper flakes.

  • TrishaCP on August 01, 2018

    This was good. The blueberries with the cucumbers and greens (I used a spicy baby salad blend) worked well with the salty and savory dressing (I used shichimi and it was good here). I made this as a side salad and didn't include the tofu- you don't need all of the dressing if you aren't serving it with tofu.

  • Astrid5555 on August 07, 2014

    Loved the sweetness from the blueberries together with the gingery tofu and the crunchy almonds. Used baby salad greens instead of baby spinach. If preparing tofu and almonds ahead of time a very quick salald.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.