Kala Namak

[Agoodenough]

Hi,

I’ve bought some black salt to make a scrambled tofu. Apparently it’s good for making tofu/chickpea scramble or omelette as it gives the flavour of eggs 🍳

Has anyone ever used this? I’m 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.

elephantasticvegan.com/kala...

Ali 🙂🌱

[Hidden]

Hi Ali

Thank you for posing the question above, I've never heard of it. I have Himalayan Pink Salt in the cupboard but have never heard of the black one.

I've copied the link you have quoted above so thank you for sharing that.

Alicia

[Agoodenough in reply to Hidden]

Thanks Alicia, I'd never heard of it until the other day. I'll give it a try and report back 👍

[Hidden in reply to Agoodenough]

I see that GoGo_JoJo has replied to you, sounds like you're on to a winner here Ali. Thank you for bringing it up😀

[Agoodenough in reply to Hidden]

I'll report back and let you know what I think.

[Hidden in reply to Agoodenough]

Yes thank you Ali, that'll be good thank you.😁

[GoGo_JoJo]

I've got it, it's fab added to tofu scramble! Seriously, pop a wee chunk in your mouth now... it's eggs to a tee!

I'm still getting the amount right, but it's fab

[Agoodenough in reply to GoGo_JoJo]

Ah that's what I was wondering. About 1/4 tsp for 2 people I'm guessing. That's good to know. Might try it tomorrow. Will report back when I do 😊

[GoGo_JoJo in reply to Agoodenough]

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. 👍🏻