Slivered veggie and soba salad with mapled tofu from The Sprouted Kitchen: Bowl + Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share (page 92) by Sara Forte

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Notes about this recipe

  • radishseed on June 01, 2024

    The dressing came out aggressively limey and sour. Maybe my limes were extra juicy? I would hold back and add to taste next time.

  • cespitler on May 21, 2017

    Delicious dressing made this a great salad. It has lots of textures between the tofu, noodles, and crisp vegetables. I was running out of time so I didn't get the veggies as slivered as suggested and it worked just fine. This will stand up well for lunch the following day.

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