Originally Posted by Blobbenstein
fry tinned potatoes, onion, and maybe some cherry tomatoes, and then put in some blended up tofu, and then add the black salt....I wish they would make some black salt without so much of the sodium chloride...
First of all, what are "tinned potatoes"? I've never heard of them. I am assuming you mean potatoes in a can? (We'd say "canned potatoes")... Is there seriously potatoes in a can? How does that work? Do they turn mushy? Or is it something else entirely?
And the black salt I use, also known as kala namak, is not sodium chloride. It's an Indian ingredient, a pinkish powdered mineral that tastes like sulfer - or eggs. Is this the same black salt you use? Interesting.
For my world-famous tofu-scramble, I mash med. firm tofu, and season with fresh garlic, fresh parsley, a bit of powdered faux chicken bullion, nutritional yeast, Indian black salt, and sometimes bacon salt too. Pour a bit of soymilk over to mix the spices, and cook until creamy.
As for vegetables, that part is variable depending on the season but usually green chiles, mushrooms, zucchini, onions, carrots.