A couple of years ago, I was introduced to a new ingredient called Kala Namak or Himalayan Black Salt. It’s rich in sulfur and iron. According to Ayurvedic medicine, it helps with digestion too. But perhaps what I find most interesting about this ingredient is how much it resembles the taste of fried eggs ( of course, we are talking about a rich sulfury taste). Eating eggs is something that I truly missed when I first started eating 100% plant-based. After I discovered Kala Namak, I was able to enjoy my favorite breakfast once again: Scrambled “eggs”
This recipe is a staple in our home. I usually prepare it with seasonal veggies from our local farmers’ market. Right now, we have a large crop of lacinato kale in San Diego, as well as shishito peppers. These peppers are generally mild but like their Spanish cousin Pimento De Padrón, or Padron Peppers, they can be hot too. They are like life, “full of surprises”. Sometimes they are hot sometimes they are not. If you don’t find them in your area, you could add a little bit of cayenne pepper to your scramble.
- 12 oz. organic sprouted tofu, firm
- 1 tablespoon of turmeric
- 2 tablespoons of extra virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- ½ small bell pepper (any color), diced
- 2-3 shishito peppers, small diced
- 1 small red pepper, small diced
- 2 cups of lacinato kale, loosely packed, stems removed and cut chiffonade
- a pinch of Kala Namak or Himalayan Black Salt
- a pinch of pepper ( optional)
- Drain the tofu and place in a bowl. With a fork, crumble the tofu into bite-size pieces and add turmeric powder. Set aside.
- Warm a large skillet over medium-high heat. Once is hot, add the extra virgin olive oil and onions. Reduce heat to medium. Sauté the onions until they are translucent. Then add the garlic, bell peppers, shishito peppers, lacinato kale and crumbled tofu. Cook for 8-10 minutes until the tofu is slightly browned.
- Season with Kala Namak and pepper.