Vegan Egg Recipes with Kala Namak from The Salt Box

posted on: Tuesday, June 5, 2018

What on earth is kala namak and how on earth do you use it? My first thought was to try some vegan egg recipes.

The Salt Box Australian Indian black salt. Kala namak. Vegan egg recipes.

How to use kala namak. Vegan egg taste substitute.

It’s ok to be a little salty

I’ve never been a huge fan of eggs. It could have something to do with the time my aunt took me to a theme park and we went of this pretty mellow ride that went over this lake. Which smelled overpoweringly of boiled, rotting eggs. We went on it a few times and thus we went over the lake a few times too. It took all of my ten year old will power not to throw up all over the people paddling in the swan boats down below.

 

Fast forward a few years down the track and I kind of got over it and was definitely eating eggs again but anytime someone would boil a mass amount of eggs, I would have to leave the room. Sounds dramatic but you really need to take a skylift over a boiling lake of sulphur to really know how bad it was.

 

Since deciding to go vegan though, I obviously haven’t had the need to cook a load of eggs at a time but there are a few things I do miss eating every now and then. The top two being scrambled eggs and curried egg salad sandwiches. Finding binders for cakes was no difficult task (there are a heap out there) and even finding a vegan recipe for macarons turned out to be ridiculously easy. But finding a vegan substitute for a genuine egg taste? I didn’t think one existed, but a quick google told me that people had found something called kala namak, or Indian black salt for that eggy taste and I was pretty happy when The Salt Box so kindly sent me a packet of theirs.

 

I’m not going to lie, the scent of this is very reminiscent of that steaming sulphur lake, but it’s not as strong as I thought it would be and it amazingly does add that boiled egg taste to pretty much anything.

 

I’m definitely not the world’s greatest chef though, so I haven’t tried making anything too spectacular with the Indian black salt (yet) but you can bet that making two of my favourite egg dishes in vegan form regularly. If the amount of salt I put on anything is an indication to my tastebuds, I’m definitely more of a savoury breakfast person and this tofu scramble is made in my kitchen at least 4 times a week. I won’t lie and say it’s exactly like real scrambled eggs (I mean, we’re using tofu here) but the taste is pretty damn close and the best part is that you can customise it any way you like, just like the real deal.

Vegan tofu scramble recipe. Australian vegan blogger.

Vegan Tofu Scramble

Don’t be intimidated by the large amount of ingredients for this recipe. It can be as simple or as complex as you like. I just use a lot of different ingredients so it takes longer to cook and cuts into my studying time, but all you really need is Indian Black Salt, Tofu and vegan butter. The nutritional yeast isn’t essential but it does add that kind of savoury flavour if you’re into that kind of thing. The turmeric is optional but it adds the yellow colour and is full of health benefits so why not throw some in?

– Ingredients –

 

1/2 tbsp Vegan butter

1 cup Spinach (optional)

100 g Firm tofu*

2 tbsp Nutritional yeast (optional)

1/2 tsp Turmeric (optional)

1/2 tsp Onion powder (optional)

1/2 tsp Garlic powder (optional)

1/2 tsp Kala namak (Indian Black Salt)

 

*Make sure it’s firm tofu. Silken tofu will turn to mush. Any harder than firm tofu may work but it won’t have the right texture.

– Method –

 

1. Melt the vegan butter in a small pan and if you’re using spinach, add it in once the butter has melted to sauté.

2. Add the tofu to the pan and smash lightly to mix in with the melted butter.

3. Add the rest of the option ingredients and mix together well without turning it into a puree-type consistency. There are measurements in the ingredients but this recipe is easy to adjust to anyone’s taste.

4. Turn off the heat and let the tofu scramble cool slightly before mixing in the kala namak. I find that cooking the salt for longer tends to cook out the flavour, so if you’re after that really eggy flavour, add it last.

5. Eat. Add a side of facon (vegan bacon), some pan fried mushrooms and tomatoes, a couple of slices of toasted sourdough and you have a hearty, savoury breakfast. I’m trying to cut out gluten so I’ve been eating it on top of rice cakes. Just as filling.

Indian black salt for a vegan boiled egg taste.

Nuttelex butter review.
Easy tofu scramble recipe.
Vegan egg taste recipes.
Sautéed spinach vegan scrambled egg recipe.

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Vegan tofu scramble.

Vegan scrambled egg recipe using kala namak. vegan egg recipes.

How to use kala namak. Vegan egg recipes.

Vegan egg recipes.

Vegan Curried Egg (2 ways)

Vegan egg salad sandwich recipes.

If you’re intolerant to soy, then you’re in luck. It’s not often I bother making the same recipe twice with one variable, but when I do, it’s for this blog. Ok, that was a blatant lie. This is the first time I’ve ever done that, but I did that for you guys.

 

I realise a lot of people have soy allergies so I thought I’d try making this with chickpeas and it turned out the same taste-wise. In terms of texture, I actually preferred the chickpeas though the tofu is probably more egg-like. Either way, if you’re looking for a vegan curried egg salad substitute, this is the right place for that. If you’re looking for your lost bobby pins, then I’m sorry, but I can’t help you.

 

Again, there are measurements for this recipe but it’s pretty much to taste and I never measure out anything anyway (it’s an asian thing) but it’s a very simple recipe to tweak. Hate pickles? No worries. Love capsicum? Feel free to add some. Not a fan of curry? This probably isn’t the recipe for you, go home. Can’t stand celery? Don’t put it in. Whatever feels right, you do that. Just don’t eat a whole bowl of it at once, because I tried that (for experimental reasons, for your benefit of course) and as great of an idea as it seemed at the time, it’s just not.

 

How to use Kala namak salt.
Follow Your Heart Veganaise Australia.
Vegan curried egg taste with kala namak.
How to get an egg taste in vegan cooking.

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Kala namak recipes.
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Ground black pepper

Kala namak/Indian black salt

Curry powder

Celery salt

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– Ingredients –

 

150 g firm tofu

OR

1/2 can drained chickpeas

3 tbsp vegan mayonnaise*

1/4 cup finely diced celery

1/4 cup finely diced red onion

1 tbsp mustard**

1 tbsp celery salt

1 tablespoon curry powder

1/2 tsp  ground black pepper

1/2 tsp kala namak

 

* You can use any but Follow Your Heart Veganaise is the best. Just sayin’.

** I used wholegrain mustard because it’s what I had in the fridge but any mustard would most likely work.

– Method –

 

 1. Place the chickpeas or tofu in a bowl and mash until you reach desired consistency.

2. Place the rest of the ingredients into the bowl and mix well without overdoing it.

3. Taste and season to liking. If you prefer an eggy-er taste, add more kala namak, but go easy on it because it’s quite strong when it’s not cooked.

4. Serve on bread or, if you’re like me, eat it straight out of the bowl. I don’t recommend the latter though.

Firm tofu. Vegan curried egg sandwich recipe.
Vegan curried egg sandwich recipe.
Follow Your Heart Veganaise Australia.
How to use Kala namak salt.
Vegan egg recipes.
Vegan egg salad recipe.

Kala namak comes from crushed Indian volcanic rock which contains sulphur compounds. That’s what gives it the boiled egg smell and taste and also probably why that lake smelled the way it did. It’s not only useful for savoury dishes though. In India, it’s even served fruit, so it doesn’t stop at just recreating egg dishes.

 

For these recipes, I used kala namak from The Salt Box because they sell only pure ingredients, meaning no anti-caking agents, no fillers or free flowing agents. Because of this, it can get a little more clumpy than regular finely ground salts but you know it’s natural.

 

Thank you to The Salt Box for introducing me to Indian black salt and letting me enjoy vegan versions of the egg dishes I’ve been craving.

 

I would love to know if you’ve tried kala namak before and what recipes you’ve made with it.

 

Vegan curried egg. Kala namak recipes.