Sunday Brunch: Kala Namak Tofu Scramble, herbed sweet potatoes, homemade bread with fig spread
A great brunch today. I was excited to use the new salt that Whole Foods ordered for me—Kala Namak. What, you’ve never heard of the “black salt” that vegans go on about (which is actually a light pink color when ground)? I hear these things, and have to try them for myself. The first thing I did was wet my finger, stick it into the salt, then taste. Sure enough, the flavor is strongly and weirdly reminiscent of egg yolk! It didn’t really have a strong taste in the scramble, but it wasn’t a bad addition. I can see that it would be quite nice in something like an eggless egg salad.
The sweet potatoes I steamed, and then tossed with olive oil, Bragg’s, paprika, and herbs, including some fennel seeds that I toasted first (this idea was from the Seasoned Spuds recipe in The 30-Minute Vegan.) The fig spread is Trader Joe’s Fig Butter. If you like fig newtons, I think you’ll like the Fig Butter.
Kala Namak Tofu Scramble
Adapted from my go-to scramble recipe in The Vegan Table
Ingredients:
- Canola oil, for sautéing
- 1 medium-size yellow onion
- 1½ tsp minced garlic
- 2 large carrots, chopped
- ½ cup mushrooms, chopped
- Several leaves lacinto kale, deribbed and chopped
- 2 packages extra-firm water packed tofu {I used to use the super firm waterless kind from Trader Joe’s, but now I save that for stir fries and other meals—I’ve found that I prefer the softer water packed tofu for scrambles}
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp salt, or to taste
- 2 tsp kala namak salt {I would play around with this to your taste—I don’t remember exactly how much I put in, as I made a double batch}
- Freshly ground pepper, to taste
- 3-4 T nutritional yeast
