I have been having too much fun with kala namak or black salt lately. I sprinkled a little on some tofu slabs, fried them up, and my new favorite sandwich was born. I cut 1/4 of a block of extra-firm tofu into quarters and lightly sprinkled turmeric and black salt on both sides. I used a container with a lid so that I could just shake it all up to evenly distribute the spices. Turmeric is pretty wild stuff and will definitely stain your fingers. I tried to take a cautionary picture, but I don’t think the yellow tinge left on my nails from last night’s turmeric party showed up too well.
While you’re coating the tofu, have a pan with a tiny amount of vegetable heating up over medium heat. Once it’s hot, add the tofu. Stick your bread of choice in the toaster if making a sandwich. Let the tofu cook for about one to two minutes, then flip and cook for an additional minute or two. You just want to get it heated.
I have been using bagels as they are the only plant-based bread product in my house right now. If you know of any good English muffins without eggs in them, do tell! I used a cheddar melt from The Non-Dairy Evolution Cookbook, but feel free to add any cheese you like, or you can even try a different sauce. I bet some spinach and tomatoes would be great in this as well.
- 1/4 of a block of extra-firm tofu, cut into 1/4 slabs
- black salt
- mild vegetable oil
Place tofu into a container with a lid. Dust both sides with a pinch of turmeric and black salt. Place lid on container and shake until all sides are evenly coated.
Heat a pan over medium with just enough oil to coat the bottom.
Once your pan is hot, add the tofu and cook for one to two minutes per side.
Serve in between bread of choice with cheese, veggies, or salsa.