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Thu May 6, 2021, 03:14 PM

I used Indian Black Kala Namak salt in my lunch of scrambled tofu and veggies

IMO, on 2nd usage, I wasted $7 for 4 ounces.

Off to google to google more uses for it.

bummer

forgot to add this..
source-https://www.onegreenplanet.org/vegan-food/everything-you-need-to-about-black-salt/

"How Does It Taste?
Indian black salt also has a distinctive taste due to the sulfur. The taste has been described as comparable to hard-boiled egg yolks. It has a savory, umami taste and is often used in egg-free dishes to give them flavor reminiscent of eggs."

more at article

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Reply I used Indian Black Kala Namak salt in my lunch of scrambled tofu and veggies (Original post)
irisblue May 6 OP
CrispyQ May 6 #1
Voltaire2 May 6 #2
pansypoo53219 May 7 #3

Response to irisblue (Original post)

Thu May 6, 2021, 03:28 PM

1. I have a recipe that calls for Himalayan pink salt & wondered if it was worth sourcing out & buying.

I use Bragg's Liquid Amino's & nutritional yeast flakes in my tofu scramble. I wouldn't say it tastes like eggs, but it is savory & yellow.

I left a review on Just Eggs & some other vegan products over in the Veg forum.

https://www.democraticunderground.com/11315709

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Response to irisblue (Original post)

Thu May 6, 2021, 03:33 PM

2. I tried sulfurized salt and stopped.

Itís too salty. Duh. And still not eggs. So just spice up the tofu, consider marinating it, and make the scramble taste good on its own, rather than taste like eggs.

Also nutritional yeast can add interesting flavor and texture.

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Response to irisblue (Original post)

Fri May 7, 2021, 01:47 AM

3. my uncle got a bunch of $$$ fancy salts from his work + let us try them one xmas.

ONE was sorta edible.

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