Lately, when lunchtime rolls around, I find myself pulling out the Organixx menu. The two-month-old downtown spot serves up eclectic eats that are often organic–but, more importantly, they’re intriguing.

Some days I order the wholesome quinoa niçoise, a composed salad of roasted new potatoes, hard-boiled eggs, asparagus, greens, and nutty quinoa all tossed with a lemon-caper vinaigrette. Other afternoons, I lunch on the hearty Peruvian roast beef sandwich stacked with avocado, roasted peppers, and garlic aoïli.

And just a couple weeks ago I discovered a new, unlikely darling–the baked tofu sandwich. After reading the description–tofu (healthy) edamame hummus (interesting), and Asian pepper slaw (fresh)–I was compelled to give it a try. Though the meal requires several napkins (the whole-grain bread tends to fall apart), the flavors are bright and satisfying. I’ll order that over a turkey and Swiss any day.

Tip: Although the sandwiches are expensive ($9), they’re huge, and come with generously portioned sides, such as gourmet potato salad.

1520 Blake St., 303-825-1550

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.