The Spice Lab Kala Namak Black Salt - Indian Himalayan Salt in French Jar - Pure Vegan Kala Namak Seasoning for Tofu Scramble - Natural Egg Taste, Gluten-Free

This is my first foray in using black salt to provide that "egg" flavor and aroma. You know that flavor is basically sulfur, right? Think of a hard boiled egg. Smell the yolk. That smell? That is what this has. And because of that, your tofu eggs will take on a more real egg vibe. Albeit, salty. That's it. Use this when you want to have that egg-esque flavor. Not limited to use for flavoring tofu, but other applications where an added layer of flavor and nuance is desired. I like it.-------------------------------------------------------------------I'm not vegan or vegetarian, but that does not mean I have to eat meat or animal products at every meal, every day. A lot of us are like that. We eat everything, and just enjoy food, and sometimes prefer vegetables and other plant matter as the focus rather than the side (true plant based meaning). Having various seasonings, techniques, and other ingredients on hand make it easier to do so. Keep things interesting, and sometimes cheap (sometimes not, haha).I like using tofu as it is easy on my stomach. I like making a quick "egg scramble" without using eggs as it is very quick, no fuss, and I can eat a lot more without as many calories (45 cals per serving vs 70). I usually use a whole block which is 180 calories (would be 280 or so in egg equivalent). Also, prices vary and I didnt want to waste my money on eggs for a basic scramble. I also use the shelf stable silken tofu which makes it a great pantry stable as I can tuck it away in my cupboard and not worry about using it up right away like I do with eggs. Nice emergency or prepper food.I take a block of silken tofu, drain, dry, and then toss in pan with some olive oil. I randomly crumble it up. It totally takes on scrambled egg appearance. I like to add generous amount of turmeric, black pepper, and some of this black salt. I may add in other spices depending on what I am in the mood for. I often will lightly cook some green pepper, onions, or whatever other vegetables I have. Sometimes I just eat it all in a bowl with some nooch, sometimes I roll it into a burrito wrap. YUM. While I am not at all new to eating like this, I do think it would be a good option for those who are new to trying reduced animal diet. Or could even do half and half.Same idea for "egg salad", etc. I have yet to use it in other dishes. I dont have much experience with working with sulfur flavor.Overall I think it is good. I dont have any other brand to compare it to since this is the first time I tried it. Just keep in mind that it is salty.

A great quality black salt for giving that "eggy" taste to non-egg dishes. I've used this in many different vegan cooking recipes and a little goes a long way! It does have a strong smell, and if anyone else is in the kitchen with you they may give you a weird look, but that's why it works. Sometimes recipes will call for it during or before cooking, but I find that heat kills some of the taste. I often wait and add it at the end of cooking, or add it during and then a little more at the end. Great price for the amount you receive, in a high quality package!

Ingredients▢1 tablespoon olive oil▢(1) 14.5-ounce block firm tofu▢2 tablespoons nutritional yeast▢1/2 teaspoon kala namak (black salt) or more to taste▢1/4 teaspoon turmeric▢1/4 teaspoon garlic powder▢2 tablespoons non-dairy milk, unsweetened and unflavoredInstructionsHeat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick). Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu. This is a personal preference but I prefer some golden spots and a longer cook time.Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

LOVE the specific flavor this "Black Salt" adds to so many dishes.😋👍💖💯One in particular:Husband doesn't care for any healthier mayo but i now add a bit of this black salt and he can't tell the difference.My.vegan son-in-law is excited for me to make him some scrambled tofu with it! Me too!Like others... I believe it's best to use as a "finishing salt". Trying to cook with it causes the flavor to dissipate⁸ 😧This "Black Salt" has way too many clumps and is a very fine grind.Would like to be able to purchase in bulk!Yum!😋😋😋

not a huge egg fan here for smell or taste (actually tested allergic) and bought for vegan egg nog on a whim since I could pick up next day before holiday- nog was very good but I can't say it really enhanced or not with all other flavorings- I only used a dash and the smell definitely got up my nose lol, I seriously could not imagine using it liberally or heating in a pan. My brother and I like to cook and try new things so I have prompted trying many flavored and varieties of salts and this was on my radar, I will probably split it with my brother and it will still likely last our lifetimes lol, doubt I'd buy again but it was an interesting try.

As a vegan who makes tofu scramble all the time, this salt was a game changer! Gives it that egg taste and the perfect amount of salt. I have gone through multiple jars of this salt! Delicious!

This seasoning is great for egg flavor.

I came across this seasoning to get egg flavor to make tofu egg scramble and it was great tasting.