Reddit reviews The Spice Lab (1 Pound) Indian Kala Namak Mineral Salt - Himalayan Black Salt - Vegan kala namak salt Pure and Natural Indian Black Salt Gluten Free - Vegan Tofu Scrambles - Natural Egg Taste
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HIMALAYAN BLACK SALT: is also known as kala namak, sanchal, kala loon or black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods.VEGAN-APPROVED: Himalayan black salt is the perfect flavor substitute for vegans who love the taste of eggs and is also a key source of iron and other minerals. Use Kala Namak for the ideal tofu scramble and a variety of other vegan dishes. This black salt is all natural, gluten-free, kosher and non-GMO.DELICIOUS TASTE: Elevate any dish with the distinct flavor profile of black salt. Add it to vegetables, fried noodles and rice dishes. Use black salt on tofu to give it the perfect hard-boiled egg taste.COMMON USES: Kala Namak black salt can be used in place of regular table salt, as a condiment or added to a variety of dishes like chaat masala, chutneys, various fruits, raitas and many other Indian snacks. Because of its unique sulfurous, hard-boiled egg aroma, black salt is the key ingredient in traditional South Asian recipes.HEALTH BENEFITS: Indian black salt has long been used in traditional Ayurvedic medicine because of its benefits. Lower in sodium and containing 94 trace minerals, black salt is a healthier alternative to regular table salt. A cooling spice, black salt has an alkalizing effect on the body, helping to alleviate digestive issues like heartburn.
Black Himalayan Salt in a tofu scramble adds an eggy flavor and it's vegan. I know eggs are vegetarian. But, I thought I would throw it out there.
If you're after that eggy taste, kala namak might help (Amazon link). It's sometimes also called black salt. It has a pretty sulfur-y eggy taste, though disclaimer: I haven't eaten an egg in over 25 years so my recollection may be a tiny bit foggy!
I like to take some extra firm tofu, cube it, toss with a bit of cornstarch, kala namak and black pepper and then fry with olive oil in a pretty hot pan.
My wife used to eat 4 eggs a day before we switched, so she gets it. Anyway, she loves this salt. It has the sulfur taste you need. Just put it on food, tofu scramble, etc, AFTER the food is done cooking because the sulfur taste does cook out of it.
It's also called kala namak or black salt and it's used in Indian cuisine a lot. You could try looking for it at an Indian grocery. I just ordered a pound of it from Amazon!
If you have any sort of desire for an eggy taste, I’d recommend this stuff
That looks scrumptious!
I must try the garbanzo flour.
Have you tried the salt that tastes like eggs?
The recipe I use is super simple and is included in the revolutionary Non-Dairy Evolution Cookbook by Chef Skye Michael Conroy. The uncannily eggy flavor in this recipe (and in many others in this feature) is achieved via kala namak salt, a highly sulfurous rock salt that tastes and smells just like eggs.
If you want your tofu scramble to taste eggy, do yourself a huge favor and buy some [kala namak] (https://www.amazon.com/Spice-Himalayan-BLACK-Crystal-ground/dp/B001O1VDXM/ref=sr_1_1_a_it?ie=UTF8&qid=1466094545&sr=8-1&keywords=kala+namak) - the one linked I bought like four years ago and I still have a half a bag. Use in place of regular salt. It tastes like egg salt and it's bizarre but it really helps out in the scramble department!
Buy some extra firm tofu, smoosh/crumble it into an oiled pan, add in black salt, pepper, I like dill and basil as well, add in some sauteed veggies and soy crumbles, and top off with some good sauce!