Eggless Salad Recipe | Vegetarian Times Skip to main content

Eggless Salad

Pankaj Pradhan, chef-owner of the Red Lentil restaurant in Watertown, Mass., drew on his varied culinary experiences to create this recipe. “I wanted to give a little zing to an eggless salad for the restaurant and played around with the spices,” he says. On warm, sunny days, Pradhan serves the salad over mesclun greens. Recipe courtesy of Red Lentil.



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2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs
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3 Tbs. low-sodium soy sauce
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2 Tbs. cider vinegar
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2 Tbs. rice vinegar
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2 Tbs. maple syrup
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1 clove garlic, minced (1 tsp.)
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½ cup finely chopped celery
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½ cup soy mayonnaise
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¼ cup finely chopped red onion
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¼ cup chopped cashews
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¼ cup golden raisins
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2 Tbs. chopped cilantro
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1 Tbs. paprika
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1 Tbs. ground turmeric
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1 Tbs. ground cumin
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1 Tbs. ground coriander
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1 Tbs. lemon juice


1. Preheat oven to 350°F. Press tofu slabs between two cutting boards 15 minutes to remove excess water. Pat dry, and place in baking dish.

2. Whisk together soy sauce, cider vinegar, rice vinegar, maple syrup, and garlic in bowl. Pour soy sauce mixture over tofu. Bake 15 minutes. Cool.

3. To assemble salad, crumble baked tofu in bowl. Stir in all remaining ingredients, and season with salt and pepper, if desired.

Nutrition Information: 

14 g
Total Fat: 
13 g
Saturated Fat: 
2 g
16 g
0 mg
330 mg
3 g
7 g
Serves 8

Comments on this Recipe

My whole family loves this recipes. I doubled the celery and raisins adding an extra crunch and sweetness to the dish. I left out the cashews. I used fresh parsley instead of cilantro. I also added a sprinkling of dried cranberries for color and flavor.

This recipe is simple and tasty!... could not belive how good it is! Seemed too easy. I didn't have tumeric/coriander so I used a little curry instead and it's great. I've been eating it inside whole wheat pita pockets.

This is yummy. My husband gave it five stars. We were out of rice vinegar, so I used white wine vinegar instead.