“Egg” Flavor Seasoning2016-09-11
- 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.
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!
Blend for 30 seconds or until it is a fine powder. Store in jar.
Add 1 to 2 tsp to your recipe.
Bonus recipe: Simple Tofu Scramble
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.
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