I first heard about ‘black salt’ a long time ago, but never quite got around to ordering any. Recently I made a bulk order of nutritional yeast so I decided to finally get some of this mysterious ‘eggy’ condiment in, and give it a go.
This was actually very cheap! This bag cost me £2.09 though I’m sure it could probably be found for less. Since only a tiny amount is needed in each recipe, it’s good value for money.
First up, I had to give it a go in my beloved scrambled tofu. I changed my spice mix completely, with no cumin in sight, and instead used a 1/2 cup of nutritional yeast, 1 tsp of black salt, a 1/2 teaspoon of turmeric, and some black pepper. I used crumbled firm tofu, and served with garlic mushrooms and avocado, along with some wholewheat toast. It was delicious!
And today being Sunday (which is my ‘nice breakfast’ day) I tried out a new omelette recipe. The lovely Hannah of Hannah Banana Bakery had recently posted about trying this yummy looking recipe from the writers of Betty Goes Vegan. I tweaked it somewhat, and more or less blended the silken tofu with a little soya milk, nutritional yeast and the black salt, along with a little turmeric and pepper. It was a resounding success! I cooked it with a little spring onion, and some vegan cheese (hidden inside the omelette). I let it cook over a very low heat for a long time in a well oiled good quality non stick pan, and the texture was perfect!
The writer of the recipe is not keen on black salt, but I think a little can provide a yummy yolky flavour, and I’m all for delicious new vegan meal ideas 🙂
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