“Eggless” Salad a new Favorite for your Plant-based Lunchbox!

One of the questions I get a lot is not just about what to put in our kids lunch boxes but what do you eat besides salads for lunch.  There are many great options for plant-based lunches and here is one of my favorites.  This Eggless Salad can be put on whole wheat toast/bread, on a bed of lettuce, on pita, or just with a fork straight to your mouth!


This recipe is pretty quick to make and only takes a few ingredients that you will probably have on hand!  The best part is no oil, no tahini just soy protein and veggies!


The only thing to note is that you cannot substitute or leave out the Kala Namak salt as this is the “secret” ingredient and gives the salad the eggy taste without the egg.



Eggless Salad


Prep Time: 5 minutes
Serves 4


1 block firm tofu
1/2 cup chopped yellow onion
1/2 cup chopped celery (~2 stalks with white ends removed)
1/4 cup chopped dill pickle
3 tbsp. nutritional yeast
1 – 1 1/2 tsp. Kala Namak Salt (this gives the egg flavor)
2 tbsp. Apple Cider Vinegar
1/4 tsp. salt
Fresh ground pepper to taste
Press most the water out of the tofu but not all and then crumble into egg like pieces into a medium mixing bowl. Add all other ingredients and stir. Place in the fridge until ready to use. This is best after it has set for a few hours but also is great as soon as you make it.
The kala namak gives this tofu a real egg like flavor and must be used there are no substitutions. You can find this on amazon or speciality Asian stores.
You will not believe how much this tastes like eggs!