|Kala Namak makes your tofu scramble or "egg" salad|
taste like real eggs.
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Kala Namak, or India Black Salt (which is actually pink), is used in Indian cuisine. But it's also used vegan cooking to mimic the taste of real eggs due to its very distinctive sulfurous taste.
|India Black Salt is actually pink due to its iron content.|
This is a great find if you are trying to make your tofu scramble not only look like eggs but to give it an authentic egg taste too.
To make a tofu scramble, squeeze the water out of a 15 ounce block of extra firm tofu and then crumble it into a bowl. Toss with 1/2 teaspoon of turmeric.
|Tossing crumbled tofu with turmeric gives it an egg color|
and also boosts its anti-inflammatory properties.
In a medium saucepan, sauté your favorite veggies in a few teaspoons of extra virgin olive oil. Here I use one half of a green bell pepper, crimini mushrooms, and a little chopped onion. I also like to use artichoke hearts, spinach, shiitake mushrooms, and other veggies in my scrambles.
When the veggies are cooked, add the crumbled tofu and season with Kala Namak (about 3/4 teaspoon or to taste) and black pepper to taste.
Cook on medium heat, stirring frequently, until heated through and serve!
Or, to use this to make an egg salad, replace the salt with Kala Namak in my Eggless Egg Salad Sandwich recipe for more of an egg-like taste.
I'm sure you'll come up with your own interesting recipes for this unusual salt. If so, please share them with us!