Kala namak is also known as Himalayan black salt. It’s a secret ingredient – especially in the vegan cuisine – because it adds an eggy taste and smell which makes it perfect for tofu scramble (the alternative for scrambled eggs) or eggy spaetzle.
What is kala namak?
Kala Namak is a Himalayan black salt, in its rock-form it’s violet to black, when ground it’s pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. It’s unreal. You have to try it to understand it. It literally changed my cooking so much!
How to use kala namak?
Thanks to the eggy taste and smell, kala namak is perfect for breakfast foods such as tofu scramble and chickpea omelets. I also love to make „eggy“ spaetzle with kala namak (you wouldn’t know the difference to regular spaetzle made with eggs).
Keep in mind, kala namak is salt. If you want to add the eggy taste of kala namak in a dish, then reduce the regular salt amount or substitute it completely.
Where to buy kala namak?
I usually buy kala namak at an Indian grocery store, it’s probably the cheapest way to get it! My favorite brand is TRS. It’s already ground really fine and perfect to use in the dishes. I absolutely recommend getting it as fine as possible.
You can also buy kala namak online or if you’re lucky at a health food store or exotic foods or spices aisle in the supermarket. It’s worth keeping an eye out!
Vegan recipes using Kala Namak (Black Salt)
Tofu Scramble
Basic Tofu Scramble – Tofu Scramble could be considered quite a classic in a vegan’s diet. It’s the better (and cruelty-free) alternative to scrambled eggs.
Tofu Scramble with mushrooms and bell pepper – Usually, I mix in whatever I have in the fridge. For this version, I’ve used mushrooms and bell pepper, which is such a good combination!
Mediterranean Tofu Scramble with sun-dried tomatoes and olives – Perfect for breakfast, brunch and taco fillings!
Recipes using tofu scramble
Vegan Breakfast Pizza with tofu scramble and seitan sausages – So is it pizza for breakfast or lunch/dinner-pizza topped with breakfast foods? You decide!
Mediterranean Tofu Scramble Breakfast Burrito – everything you love for breakfast stuffed in a warm wheat tortilla. What could be better?!
Stir-Fry
Vegan Egg and Veggie Stir-Fry – Got 15 minutes? Then you can make this delicious, better than restaurant version stir-fry!
Chickpea Omelet
Chickpea Omelet filled with potatoes and arugula – It’s the ideal savory breakfast or can be a quick & healthy lunch or dinner!
Cheesy Spaetzle
Cheesy Spaetzle with chives – a traditional Austrian/German dish! Topped with fried onions and chives. You don’t need eggs for the fluffiest spaetzle if you know my two tricks!
Eggy Spaetzle with creamy avocado sauce – Spätzle or often called Knöpfle, are normally made with a lot of (and I really mean a lot!!) eggs, so I was extremely excited that a vegan – egg-free – version turned out that great.
Pakora
Vegetable Pakoras with mango chutney – These fried Vegetable Pakoras with cauliflower and spinach are easy to make and delicious! Serve with homemade Mango Chutney for a flavor explosion. They are the perfect Indian snack or appetizer.
Veggie Pakora with sweet potato and broccoli – Recipe for Veggie Pakora with sweet potato and broccoli, served with a homemade Cilantro Coconut Sauce. Vegan and gluten-free. YUMMY!
Tortilla Espanola
Simple Vegan Tortilla Espanola – it’s often also called Tortilla de Patatas and is in its traditional form a Spanish omelet made with potatoes & eggs. For this vegan version, I’ve used chickpea flour.
jagjit singh
Wow! I didn’t know before reading that post that I can use Kala Namak in all these dishes thanks for this post as know I know how to use it.