‘Without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive and moribund’ – Anthony Bourdain
I really wanted to find a high protein substitute for eggs and so started experimenting at the beginning of the year. This was my first attempt and it was so successful that Mr. B didn’t realise it wasn’t egg until I told him afterwards.
The trick was using Kala Namak (Black Salt which is actually pink in color), I had bought it for an Indian recipe a few years ago and never used it again. This salt is black Himalayan salt, which has minerals including sulphur, which is what gives it the smell. It also has several medicinal properties serving as an antacid, antioxidant, anti-flatulent, adaptogen, digestive stimulant among other things and so can do wonders in improving overall health. It is used in Ayurvedic healing through food, as it has a cooling affect internally. It is also said to stimulate melatonin and serotonin production and so help with depression. Who would have known that a bit of eggy salt could do so much for your health and happiness!
Ingredients
- 350g firm tofu
- 1 tbsp. vegan butter or oil
- ½ tsp. turmeric
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½/ tsp. black pepper
- ½ tsp. black salt (kala namak)
- 1 tbsp. nutritional yeast
- 1 cup kale
- ½ cup onion, diced
Method
- Squeeze the water out of the tofu and crumble into a bowl, add all the seasonings
- Preheat a frying pan and melt butter on a low heat
- Place the onions and kale and stir fry for a few minutes till soft
- Move over the onions and kale to one side of the pan
- Add the tofu mixture and stir fry for a few minutes
- One ready mix the two and taste. Add more black salt if you need to increase the eggy taste, add other seasonings to your taste
