The warmer temps have me craving salad, salad, and more salad. I don’t often follow recipes for salad as I like to use whatever I have in my kitchen.


It’s amazing what you can throw into a salad and it always tastes amazing. We have been using a mixture of greens and cabbage, leftover grains (quinoa, farro, rice), and roasted veggies as a base and then piling on all the other goodness like tomatoes, cucumbers, carrots, sprouts, sunflower seeds, pumpkin seeds, and avocado (the list goes on, but you get the idea ).


Every now and then I like to try someone else’s salad recipe to switch things up and play with new ideas. This salad is actually a slaw that I added a few other things to. It is Charred Corn Slaw With Peanut Butter Lime Dressing by The First Mess. I had made the slaw for dinner the night before and for lunch the next day I added soba noodles, air fried tofu and sriracha. The heat of the sriracha was a nice complement to the cool and creamy peanut butter slaw. A big yum all the way around!


The slaw by itself was amazing (see pic 2) but the tofu and soba noodles were really nice additions. I would happily eat it either way again and highly recommend you try it out. Let me know what you think!

Air Fried Tofu

1 block of extra firm tofu, pressed and cut into squares

2 Tbsp tamari

2 Tbsp arrowroot powder

3 Tbsp nutritional yeast

• Take pressed and cut tofu and place in a small bowl.

• Add tamari and mix until evenly coated

• Add arrowroot powder and nutritional yeast and mix until evenly coated.

• Place tofu in air fryer at 400 degrees for 20 minutes

• Tofu will be golden brown on the outside but tender and chewy on the inside.

• Enjoy immediately!