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?!