Organic Tofu “EggFree” Salad

Everything Organic and raw….herb salad, rainbow chard, arugula, beets, carrots, yellow pepper, radish, grape tomatoes

Tofu eggfree salad from Jimbos: organic tofu, veganaise, organic green onions, organic parsley, lemon juice, organic tumeric, organic curry powder, sea salt

Dressing: Olive oil, Braggs amino acids, salsa, squeeze of lemon

 Spices: anise seed, cinnamon, tumeric, pepper, dill


About Donna Pinto

I was born and raised in New Jersey and moved to the San Fernando Valley of Los Angeles when I was 12. I graduated with a BA in Journalism/Advertising from San Diego State University. After a short stint in magazine ad sales in LA, I was offered my dream job working for Club Med. I spent two years working at resorts in Mexico, The Bahamas, The Dominican Republic and Colorado. My husband Glenn & I met while working at Club Med in Ixtapa, Mexico. We returned to "real life/jobs" for three years before we embarked on a two year honeymoon around the world. Together we wrote a book called "When The Travel Bug Bites: Creative Ways to Earn, Save and Stay Abroad." I am also the author of "Cheatnotes on Life: Lessons From The Classroom of Life," a quote book for new graduates. Becoming a mom changed my life and I was fortunate to work part-time from home with many amazing nonprofits. In 2010, a DCIS diagnosis inspired me to an investigation that culminated in creating DCIS 411 and Give Wellness.
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1 Response to Organic Tofu “EggFree” Salad

  1. Glenn says:

    Don’t think you can find that here in Belgium. Can’t wait to come home and enjoy one of my wife’s famous salads 🙂


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