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!

This is great for making vegan dishes taste eggy. I love it on tofu scramble and mung beans faux eggs.

Got this black salt for making tofu scramble taste like scrambled eggs - and it really does! It’s a really large bag too. Now to find some other uses for it.

I purchase and use this salt to give my regular tofu Scramble an ‘eggy’ taste. Been missing scrambled eggs ever since I started my plant based lifestyle a few years ago. This works great to give tofu the taste and smell of eggs but of course it doesn’t change the texture of the tofu but taste alone gets it really close. Especially if you complement the tofu with salsa or grits and toss in some plant based cheese. Can’t say if this particular salt is high quality because I’ve only used one other brand. This one is darker and less fine than the other one I use if that’s helpful. Would say like with any salt start with a little and gradually add. For some reason it feels like it’s easy to use to much and end up with an over salty egg scramble. May try different recipes in the future but right now jamming with the ‘egg’ scramble.

I have never tried Black Salt before, but it gave the perfect flavor boost to my tofu eggless salad. I ordered the product yesterday late afternoon and received it this morning, just in time to add to my lunch preparation before heading off to work. Very pleased with the item, the packaging and the quick delivery.On a side note, I had initially ordered the same product from a different company. Theirs was in a glass bottle. The shipping of the glass bottle (which was not bubble wrapped or anything) was not successful and arrived in shards mingled in with the product. That is what prompted me to order this package, which was a little more expensive but was not packaged in a breakable glass bottle.

Love this salt. Great for all my “eggy” tofu recipes!