Iβve bought some black salt to make a scrambled tofu. Apparently itβs good for making tofu/chickpea scramble or omelette as it gives the flavour of eggs π³
Has anyone ever used this? Iβm going to give it a try in the next few days so if anyone has any experience of cooking with black salt it would be great to get some tips.
You can do a bit more than you'd think, it seems to disappear amongst the flavours, I need to buy a grinder for it then I'll add some but have it on the table too I think. ππ»
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