Have you ever heard of Kala Namak?
I read about it somewhere on the internet and decided to buy some on Amazon. Basically, it’s a black salt that comes from India, and it smells like eggs.
It doesn’t smell that strong in the jar, but the smell intensifies when you add it to hot food.
I crushed mine up in my Magic Bullet, but you could probably use a nut grinder too.
The other day I made a tofu scramble recipe from Food52 Vegan cookbook. The recipe calls for tahini and Dijon mustard, which adds so much flavor. I will post the recipe below because you have to try it.
Anyway, I added Kala Namak to the scramble and it went from pretty good to amazing! I highly recommend you go find some and add it to anything egg-y that you’re making: omelets, scrambles, egg salad, quiche…!
As promised, the Food52 Tofu Scramble:
- 1 T olive oil
- 1 C diced onion
- 1 clove garlic, minced
- 2 C diced veggies
- 2 T tahini
- 1 T tamari (I used regular soy sauce)
- 1/2 t ground turmeric
- 14-16oz extra-firm tofu, crumbled
- 1/4 C nutritional yeast
- 3 C baby spinach or other greens (I did kale)
- 1/4 C minced fresh parsley
- Heat the oil in a large skillet over medium heat. Add the onion and saute until tender, 5-6 minutes. Add the garlic and sautee for 2 minutes. Add the veggies and saute until tender.
- In a small bowl, whisk together the tahini, tamari, mustard, and turmeric. Add to the skillet and stir to combine, then stir in the tofu. Cook, stirring frequently, until the tofu is heated through, about 4 minutes. Sprinkle the nutritional yeast over the top and stir it in. Add the spinach (or greens) and cook, stirring frequently, until just wilted.
- Serve topped with parsley and a few grinds of pepper.
Hope you love it!