It has a sulfuric smell and flavor similar to a hot springs or hard boiled egg yolks. It provides a wonderful eggy fatty umami background that has always been missing from any tofu scramble I've ever had in the past. I can't believe I've waited so long to spend $5 on what is essentially a decade worth supply.
(original post deleted and reposted due to getting the name of the main ingredient wrong the first time)
by kalechipsaregood
5 Comments
Black salt helps tofu version of vegan “eggs” and chickpea flour versions as well. It’s a great hack.
I thought kala namak was disgusting for years until I also seasoned the “egg” with onion powder. Love it now. Still smells like farts to me when it gets wet though.
Do you have a recipe you like? I’ve been wfpb for a few years now but only tried making tofu scramble for the first time a couple weeks ago. I tried this recipe and it’s amazing but I’d like to try others!
INGREDIENTS
* 1 14- or 16-ounce (400/454g) block of firm tofu*
* 1/4 teaspoon ground turmeric
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon paprika
* ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
* ½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
* Freshly cracked black pepper
* 1 generous tablespoon tahini
* 2 tablespoons nutritional yeast
* ½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
[https://rainbowplantlife.com/eggy-tofu-scramble/](https://rainbowplantlife.com/eggy-tofu-scramble/)
100% agree on tofu scramble with black salt — incredibly good and satisfying!
We like this recipe: https://wickedkitchen.com/fu-of-to-scramble/
I use it.. but I don’t eat tofu 🐾
It’s great in a blend with other salts for making lacto ferments, like roasted beets or red onions.