I used Indian Black Kala Namak salt in my lunch of scrambled tofu and veggies

[irisblue]

IMO, on 2nd usage, I wasted $7 for 4 ounces.

Off to google to google more uses for it.

bummer

forgot to add this..
source-https://www.onegreenplanet.org/vegan-food/everything-you-need-to-about-black-salt/

"How Does It Taste?
Indian black salt also has a distinctive taste due to the sulfur. The taste has been described as comparable to hard-boiled egg yolks. It has a savory, umami taste and is often used in egg-free dishes to give them flavor reminiscent of eggs."

more at article

[CrispyQ]

1. I have a recipe that calls for Himalayan pink salt & wondered if it was worth sourcing out & buying.

I use Bragg's Liquid Amino's & nutritional yeast flakes in my tofu scramble. I wouldn't say it tastes like eggs, but it is savory & yellow.

I left a review on Just Eggs & some other vegan products over in the Veg forum.

https://www.democraticunderground.com/11315709

[Voltaire2]

2. I tried sulfurized salt and stopped.

It’s too salty. Duh. And still not eggs. So just spice up the tofu, consider marinating it, and make the scramble taste good on its own, rather than taste like eggs.

Also nutritional yeast can add interesting flavor and texture.

[pansypoo53219]

3. my uncle got a bunch of $$$ fancy salts from his work + let us try them one xmas.

ONE was sorta edible.