Cold Tofu Salad //

This is one of my favorite dishes because it is so refreshing and easy to put together!  I remember eating this salad for the first time: it was back in middle school and I had gone over to my friend Kristen’s house after class and her mom had left this snack for us in the fridge.  I had noticed the tofu wasn’t cooked and I had never had it that way before.  I am glad I tried it because I love eating this!  So thank you Mrs. Ueda for making this for us and introducing this dish to me, and for Kristen for sharing their family recipe with me :)

Cold Tofu Salad

The amount below serves 4.

For the salad:
– 1 package of firm tofu, cubed
– 2 medium tomatoes, diced
– 1/4 of a brown onion, sliced paper-thin
–  a handful of cilantro leaves

For the dressing:
– 1/4 cup soy sauce
– 1/8 cup peanut or corn oil
– 1/8 cup sugar or agave nectar (you can start with half the amount then add more if you’d like)
–  1/4 TBS sesame oil

Layer the ingredients in a serving dish in order listed, starting with the tofu which will make the bottom layer.

Bottom Layer: Tofu

2nd Layer: Tomatoes

Layer 3: Paper thin onion slices

Top Layer: Cilantro

In a small bowl mix together all ingredients for the dressing.  Refrigerate both until cold. Pour dressing onto salad before serving.


Cold Tofu Salad //

Cold Tofu Salad //


Spinach Salad //

It doesn’t have to take a lot of work to put together a delicious and beautiful salad to start off your meal with!

This is a salad that my co-worker ordered for me one day when we got our lunch delivered.   When I make or order a salad, I rarely go for one where the base is spinach– I don’t know why, I think maybe because I prefer my spinach cooked.  But this dish seemed so simply yet filling that I decided to write down what was in it so I could remake it!  Feel free to change the type of greens or mix and match different beans and use a variety of olives.  Below is the recipe, I did not add any quantities- just use as much or as little as you like of each ingredient.

Hope you enjoy!

Spinach + Beans + Olive + Tomato Salad

Spinach Salad //

This recipe is based off the spinach salad from Julie’s Pizzeria

– Baby spinach, torn into bite sized pieces (I use the organic packs from Trader Joe’s)
– Mini heirloom tomatoes, sliced into quarters (you can use any type of tomato you have on hand, I like how colorful these guys are)
– Garbanzo beans, drained (I used the canned version, you can make them from scratch)
– Kidney beans, drained
– Black olives, drained and roughly chopped
– Pepperchinis (optional, leave out if you aren’t a fan of a little heat)
– Italian dressing or oil and vinegar

Toss everything together…that’s basically it!  Serve with dressing on the side or a light drizzle on top.

Spinach Salad //


Roasted Peach + Veggies + Watercress Salad

Nothing says summer like a deliciously ripe, sweet, and juicy peach!  I have had my share of them this summer and it inspired me to try it in a salad.  I’ve always seen the combination of peaches paired with green beans and although it sounded weird to me, I thought I’d give it a go.  This recipe is a combination of several recipes I looked at, but the base of it came from Claire’s Smokey Roasted Peaches.  I added some green beans and toasted almond slices and served it over a bed of watercress.  The peppery bitterness from the watercress works well with the sweetness of the peaches / veggies and the almonds give it a little bit of crunch!  I also love all the beautiful colors and textures in this dish and it is a great way to start off a meal.  I will definitely be making this again throughout the summer– hope you like it!

The Ingredients


Oven Roasted Peaches + Veggies

PS:  Do you have a favorite peach recipe you make when they are in season?  If you do, please share– I’d love to try it!


Roasted Peach + Veggie + Watercress Salad

The below recipe yields 2 servings.

– 2 peach, sliced in half (pit and skin still intact)
– 1 medium orange, yellow, or red bell pepper, chopped into bite size pieces
– 1/2 a medium red onion, chopped into bite size pieces
– about 2 handfuls of green beans, ends cut off, cut in half
– about 1 small handful of watercress per person *I like the ratio of the proportions to be 2:1 fruit/veggie to watercress
- almonds, toasted and sliced (I used the packaged kind that was ready to go from Trader Joe’s)
– extra virgin olive oil for baking
– salt and pepper

Roast the peaches and veggies. Preheat oven to 400F.  Line a baking sheet or 9″x13″ baking pan with parchment paper.  Place peaches on one half of the pan and bell peppers and onions on the other.  Drizzle everything with olive oil so there is enough to lightly coat the peaches and veggies.  Sprinkle some salt and pepper and toss each side with hands.  Flip the peaches over pit side down and line them up on its side of the pan.  Bake for about 30 minutes until the peaches are soft when touched.  Toss the veggies every 10-15 minutes.

Cook the green beans. While that is baking in the oven, fill the bottom of a frying pan with water.  Once it starts to boil add the green beans.  Let it cook in the water for about 10-15 minutes until they are bright green and crunchy but cooked through, taste test throughout!  Remove from the pan when done and into a large bowl.  Rinse with cold water until the beans are warm but not too hot to the touch, set aside.

Prep the roasted peaches. When the peaches and veggies are done roasting, remove the pan from the oven.  Using tongs or your fingers, you should be able to easily remove the skin of the peach by peeling it / rubbing it off.  If you’d like to remove the pit, flip the peach over and scoop out with a spoon.  (I left mine in just because I liked the look of it but for eating purposes it may be easier to serve pitless!)

Plate it. Place a thin layer of watercress on each plate.  Add a layer of green beans.  Top with the roasted veggies.  Arrange 2 halves of the peaches on the salad.  Sprinkle with the sliced almonds.  Enjoy!


Faux Tuna Pasta Salad

The main ingredients

Easy to prepare cold dishes are my favorite during the hot summer days!  Although this one does involve a pot of boiling water for the pasta, you don’t need to slave all day in the kitchen to whip this satisfying recipe up.  The multicolored veggies and pasta make this dish a lovely add to any picnic and it is also very versatile– eat it as is,  on a bed of greens, or put it in a sandwich.  It is also a great source of zinc, folate, and protein, thanks to the chickpeas we use to make “tuna”.

This is a slightly modified version of Colleen Patrick-Goudreau’s recipe from her amazing cookbook, The Vegan Table They have very kindly given me permission to re-post this recipe.  I highly recommend this book– the recipes are interesting and the book is filled with colorful photos as well as tips for a great dinner party and delicious menu ideas.  I also love the way she discusses veganism for the people who have chosen this lifestyle and those who are a part of their lives.  You can learn more about Colleen and check out her other books and work over at Compassionate Cook.

Here is the recipe, try it out and let me know how you like it!

Faux Vegan Tuna Pasta Salad

Faux Tuna Pasta Salad

Reprinted with permission from The Vegan Table by Colleen Patrick-Goudreau

You will need a food processor for this recipe.  (I love my Ninja blender set!)

Feel free to substitute out any of the ingredients or add more of what you like!

– 2 cans chickpeas, drained and rinsed OR 3 cups of fresh beans soaked and cooked from scratch
– 1/2 – 1 cup of cooked multi colored shell pasta
– 1/2 cup eggless mayonnaise (I love Follow Your Heart’s Veganaise, it’s yummy and even better than the real thing because you don’t have to feel weird about eating raw eggs now!)
– 1/2 small red bell pepper, finely chopped
– 1/2 small yellow bell pepper, finely chopped
– 1 large carrots, peeled and finely chopped
– 2 celery stalks, finely chopped
– 2 TBSP fresh or dried parsley, finely chopped
– 1 TBSP Dijon mustard
– 1 TBSP relish
– 1 – 2 TBSP of Herbs de Provence
– Salt and pepper to taste

Prep the chickpeas.  Grind chickpeas in a food processor or blender down to small flaky pieces.  (It only took me a few pulses to get it to this texture.)

Mix it up.  In a large bowl mix the chickpeas with the veggies, condiments, and seasonings.  Add the pasta.  Mix well so that the ingredients are evenly distributed.  Taste test, add more seasoning if desired.  Enjoy!

Southwestern Black Eyed Pea Salad

A great side that’s a bit tangy and packed with fiber, iron, and protein thanks to the black eyed peas.  It’s also a nice cold dish to have during the last of these warm summer days and if you use a can of beans there is no actual cooking involved!

Make it a meal with grilled vegetable fajitas or tacos and don’t forget the margaritas!

Enjoy and I hope you have had a lovely August!

Southwestern Black Eyed Pea Salad

This recipe is from the American Heart Association’s Low-Salt cookbook, 4th Edition.  The original recipe does not call for salt but I ended up adding a teensy bit in there since I opted out of the jalapenos and it needed a little something.

Below are all the ingredients needed to make this salad, feel free to adjust quantities to your liking.  I try to make sure the ingredients are balanced, and that the amount of peas, pepper, and onion are about the same.  This is a great dish to make the night before and easy to put together a large serving for a party or get together.

Makes about 4 servings.

- 2 cups of cooked black eyed peas
– 1 small or 1/2 a large green bell pepper, diced
– 1/2 a small white onion, diced
– 1 TBS canola oil
– 1 to 2 TBS red wine vinegar
– freshly ground pepper, to taste
– salt, to taste
– jalepenos, seeded and diced (optional)

In a medium bowl, toss together the peas, green pepper, onion, and jalapenos (if using).  Add the oil and vinegar.  Add pepper and salt.  Mix well and taste test.  Add more oil, vinegar, and seasoning as needed.  Toss again.  Refrigerate until ready to serve.

Tofu Salad

I swear I have the worst memory ever, it’s like years of my life never even happened! Birth to five years of age?  Have no clue what being a baby or toddler was like.  Freshman year of high school? Didn’t happen. What did I wear yesterday? I have no idea.  But if there’s one thing I do remember, it’s delicious food!

So what I do remember, is going over to my friend Kristen’s house back in middle school…6th grade I believe.  Her mom wasn’t home when we got there but had left a ready made tofu salad for us to eat.  The only thing we had to do was pour the dressing on top.  This was actually the first time I ate tofu without cooking it– I didn’t even know you could do that! It ended up being a great snack, refreshing and tasty.

Fast forward like, 10+ years and I still remember how good it was but kept forgetting to ask Kristen for the recipe!  Not too long ago she had us over for lunch, made it again, and I finally remembered to ask her for it.

The cilantro, tomatoes, and onions not only lend color but lots of flavor to the tofu. This cold salad is the perfect appetizer or side for a warm summer day!  Serve with soba noodles like Kristen did, as well as some other sides like sunomo (recipe coming next!)

I’m going to make it all the time now :)

Tofu Salad

Thank you Kristen + Mrs. Ueda for sharing their family recipe!

The amount below serves 4.

For the salad:
– 1 package of firm tofu, cubed
– 2 medium tomatoes, diced
– 1/4 of a brown onion, sliced paper-thin
–  a handful of cilantro leaves

For the dressing:
– 1/4 cup soy sauce
– 1/8 cup peanut or corn oil
– 1/8 cup sugar (you can start with half the amount then add more if you’d like)
–  1/4 TBS sesame oil

Layer the ingredients in a serving dish in order listed, starting with the tofu which will make the bottom layer.

In a small bowl mix together all ingredients for the dressing.

Refrigerate both until cold.  Pour dressing onto salad before serving.