Kate chose and made this meal. An oldie, but a goodie. No one seems to sigh when told what is for lunch - always a plus. Again, using black salt (Kala Namak) will give the tofu the eggy-feel, if wanted. Otherwise, the salad stands up very well without it. Oh, and it takes a whole 10 minutes to make. Another bonus. The kids have this as a sandwich; I like it on arugula. Update: I have not been able to confirm that black salt is not sodium. In fact, there is dispute on the web since no one has done a chemical analysis on kala namak. Although in India it is used at times for medicinal purposes (as most Indian spices are), there is considerable debate regarding the chloride content. To be on the safe side, treat black salt as regular salt and go easy.