Lots of talk these days about that eggy-tasting/smelling salt, black salt, a.k.a., kala namak. This stuff is supposed to be like magic, transforming tofu into smelly scrambled eggs right? Well, I was wondering what would happen if I put it in the batter for french toast. Would it actually make the batter more eggy?
I did a test, made two batches of Isa’s Fronch Toast in her book, Vegan with a Vengeance. One batch adhered strictly to the recipe and to the second batch, I added 1/8 teaspoon black salt. I really didn’t expect any magic to happen with only 1/8 of a teaspoon. But yes, there was a detectable difference. The black salted batch was smellier and I could just barely taste a difference. And I didn’t like it.
I think black salt will probably need to stay in scrambled tofu dishes, it does nothing great for making vegan french toast taste more eggy. In fact, I didn’t like it in the french toast. I think I would like it in tofu though and I did like huffing it straight up. It doesn’t seem to smell as bad as everyone says, or maybe, I got a weak batch?
Anyhoo, in case you were ever wondering, leave the black salt out of your vegan french toast. This public service announcement brought to you by SnarkyVegan.