“Egg” Flavor Seasoning

Looks just like scrambled egg doesn't it?
  • Yield : 2/3 cup
  • Servings : 32
  • Prep Time : 5m
  • Ready In : 5m

The thing most people say they miss when becoming a vegan is cheese. For me, it’s the egg. Luckily for me (and you) there is a magical spice called Kala Namak. Kala Namak, also known as Himalayan Black Salt, is a black salt that tastes just like hardboiled eggs because of the sulphur compounds in it. You should be able to find this at any Indian foods store but I have found that it is cheapest to buy online through Amazon. Make sure you get the correct salt. There are two other kinds of black salt and they do not have the flavor we want for this recipe. This spice combined with a few other ingredients makes an excellent egg flavor seasoning that you can use in many other recipes. I personally use this seasoning for tofu scramble, chickpea “egg” salad, and in vegan mayo.


  • 1/2 cup Nutritional Yeast
  • 1 Tbsp Kala Namak (Himalayan black salt)
  • 1 Tbsp Onion Powder
  • 1 tsp Turmeric
  • 1 tsp Paprika


Step 1

Combine all ingredient to a small mouth mason jar and screw on blender base. *note: All small mouth mason jars will fit a standard blender. Do not use this method to blend hot food!

Step 2

Blend for 30 seconds or until it is a fine powder. Store in jar.

Step 3

Add 1 to 2 tsp to your recipe.

Bonus recipe: Simple Tofu Scramble

Looks just like scrambled egg doesn't it? Here’s what you get when you add it to tofu scramble. Looks just like scrambled egg doesn’t it?

Break up one third of a block of tofu and add 1 teaspoon of the seasoning. Mix well but try not to break up the tofu too much. The trick to it is to lightly oil your pan and get it hot. Once that pan is hot you can add the “egg” seasoned tofu and about a quarter cup of water. Cover and cook. Stir often until it is ready to eat. The water keeps it from burning and helps spread the seasoning to get that uniform “egg” color. As soon as the water is boiled off the tofu “egg” is ready to eat. This is great by itself or added to breakfast burritos.

Hi, I'm Justin. I've been a vegetarian for 28 years. When I'm not cooking up great meals in my kitchen, I spend my time building websites or writing on my blog.

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Comments (8)

  1. posted by Lauren Hensley on January 15, 2017

    This recipe is perfect! Tastes like delicious cheesy eggs. This made the best tofu scramble I’ve had to date (and I’ve made dozens). Thank you!

  2. posted by Stephanie on July 2, 2017

    What texture of tofu should I use ?

    • posted by Justin Lewis on July 18, 2017

      Hi. I use either extra firm or super firm. It’s up to you though.

  3. posted by Tia on July 14, 2017

    “Make sure you get the correct salt. There are two other kinds of black salt and they do not have the flavor we want for this recipe.” haha, so how do we know we’re getting the right salt if theres three different kinds? I look up Kala Namak and get a variety of other Himalayan salts and colors.

    • posted by Justin Lewis on July 18, 2017

      Kala Namak is usually a pinkish gray color but it can vary. It should be labeled as Kala Namak. You’ll know you have the correct salt if you taste it first. Tastes just like a hard-boiled egg.

    • posted by Victoria J Smith on September 13, 2017

      I took it to mean that it can’t just say “black salt”. It must either say “Kala Namak” or “Himalayan Black Salt”

      • posted by Justin Lewis on September 13, 2017

        Kala Namak and Himalayan Black Salt are one and the same. The only other black salts out there are Hawaiian Black Salt and Ritual Black Salt. The Hawaiian has charcoal in it and is not what you want. Ritual black salt is not edible.


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