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
Preparation:
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.
In a little bowl, mix together the tahini, mustard, turmeric and set aside.
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.
Next add the tofu, stirring continuously for about 5 minutes or until the tofu is completely heated up and covered by the tahini mixture.
Add chopped chives and mix again. Serve with plum tomatoes and garnish with micro greens.
