I prepare a variety of lunch time favorites in advance, so Paul can take them to work without a lot of fuss. I make a giant pot of soup that lasts the week, a sandwich spread, and I cut up vegetables for easy throw together salads. I also prepare a few homemade dressings. I also have a tendency to prep other food for dinners. Planning really helps me throughout the week and makes cooking so much easier.
Tofu ‘egg salad’ is a staple at our house, as is chickpea salad. Both are easy to make, and with a little creativity, I create different variations to keep it new and exciting. Instead of making typical tofu ‘egg’ salad, I decided to add healthy additions to make it a ‘cobb,’ tofu ‘egg’ salad. This version has less fat and calories than cobb salad or cholesterol laden egg salad.
This variation of tofu ‘egg’ salad is a fresh, crunchy alternative to the texture of a typical tofu ‘egg’ salad. With the addition of shredded carrots, fresh tomatoes, and celery, each bite supplies an extra crispy goodness.
This healthy lunch salad can be eaten on a sandwich, wrapped in a tortilla, or simply bread-free in a bowl. Collard green leafs or lettuce cups can also be used. I opted for an open faced sandwich today.
Switching up a few ingredients in a staple salad spread or any dish can bring a lot of variety to meal preparation. Playing with a variety of ingredients usually ends in an incredible culinary creation.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂