My days as a college student are quickly dwindling. (Yay!) (Yikes!) Which means the number of Mondays where I actually have afternoons free to make lunch in my own kitchen are soon to run out too. (Let’s hope!) (Employ me please?!)
I don’t have afternoons free everyday, but on the Mondays that I do, I’m typically in the kitchen recipe testing, photo-shooting, and as of lately, job searching. These are the afternoons where I can make food, in broad daylight, that will last me for the remainder of the week when my lunchtime hours aren’t so freed up. And they’re the days where I can try out recipes like these, that I can pack in future lunches, for even when I’m not a college student anymore. Because one day I know my Monday lunchtime hours won’t be filled with Feist blasting from my computer speakers or Anthony Bourdain from living room TV or Tofu Eggless Salad coming from my kitchen. But who’s to say part of this equation can’t still come from my lunchbox?
The primary way I utilize tofu is as a sandwich filler. Whether it’s sliced and fried, or crumbled in a salad like this, tofu is more often than not seen on my plate during lunch as opposed to dinner. It holds up well in recipes like this, and provides a vegan, protein-filled lunch that will keep you satisfied into the early hours of the evening. I saw this particular rendition of tofu salad on another fellow food blog and was immediately hooked in by the photos. It’s a flavorful spread that holds up to hearty whole wheat bread and would also do well in pita. It would fare well too made the night before and then packed on bread the next morning before heading out the door. Whether you’re running across campus or off to work, this lunchbox item just may be for you.