Kala namak or Himalayan black salt is your go-to for creating that sulphurous or 'eggy' smell and taste. A wonderfully pungent spice, originating in India, you can buy it from any decent chef or whole food shop. An essential for creative plant-based cooking.
Ingredients
T = tablespoon t = teaspoon
200g firm tofu
½ t turmeric
½ t cumin
½ t garlic powder
½ t onion powder
½ - 1 t kala namak
Salt n pepper
Gently press excess water out of your tofu by popping it in a sieve with kitchen roll or muslin cloth under it. Crumble it by hand into a bowl but don’t annihilate it, go for medium sized crumbles.
Add everything to the tofu except your Kala Namak (black salt) and mix well.
Whack on a non stick frying pan with some oil for about 8 minutes, poking frequently. Once cooked through and slightly crispy (that’s how I like mine) turn off the heat and sprinkle on the salt. If you’re a wet scramble savage you can take it off earlier.
Dish it up with the rest of your dream fry up and start the weekend with a belly full of love and a heart full of dreams.