Kala Namak Scrambled Tofu

Kala Namak eggs

It's an acquired taste, and if you like this pungent gourmet Kala Namak salt, you will appreciate the flavour it brings out of a scrambled egg tofu dish. Enjoy this recipe with zest and zing. 

Kala Namak Scrambled Tofu

Servings: 4

Cooking time:40 minutes

Ingredients: Two portions

200g extra firm tofu
½ tsp Kala Namak
2 tbsp tahini
1 tbsp dijon mustard
1 tsp ground turmeric
1 tbsp olive oil
3 shallots, diced
Few baby plum tomatoes
Micro greens for garnish
A handful of chives, chopped



      1. Drain the tofu from any excess liquid. Then take some kitchen towels and gently press down on the tofu, to absorb rest of liquid . Crumble the tofu up, add Kala Namak and set aside.
      2. In a little bowl, mix together the tahini, mustard, turmeric and set aside.
      3. Next take a large non stick pan and heat up the olive oil over a medium heat, then add the shallots and saute until slightly gold. Then add the tahini mixture from the bowl and stir briefly.
      4. Next add the tofu, stirring continuously for about 5 minutes or until the tofu is completely heated up and covered by the tahini mixture.
      5. Add chopped chives and mix again. Serve with plum tomatoes and garnish with micro greens.


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