May 27, 2010

eggless tofu salad

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.


  1. This looks scrumptious! I'm not vegan, but I love to cook up some vegan recipes every so often. I think it's super healthy and delicious. Thanks for the ideas. I'll let you know how they turn out!

  2. Thank you, Rosemary. I will post the recipe, so you can see my version of it. I appreciate your comments and would love the feedback.


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