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Before I became vegan I used to love the taste of eggs, and although scrambled tofu is awesome in its own right, it used to sometimes miss that taste I believed you could only get from actual eggs. Then I discovered black salt! Black salt (kala namak) has a strong sulfuric flavor, so I wouldn’t use it to replace other salts in everything, but it’s perfect to use when you want that eggy flavor, like in this recipe for veggy bread! Serve this veggy bread with baked beans, grilled mushrooms, grilled tomatoes and a vegan sausage to make a perfect vegan English breakfast. This time I used a day old French baguette in place of the slices of bread.

Eggy Bread With Kala Namak [Vegan, Gluten-Free]

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Ingredients You Need for Eggy Bread With Kala Namak [Vegan, Gluten-Free]

  • 6 Tbsp gluten-free flour
  • 2 Tbsp egg replacer or 4 Tbsp chickpea flour
  • 2 Tbsp nutritional yeast
  • 1 tsp black salt
  • 1 small pinch turmeric
  • 1¼ cup non-dairy milk
  • 6 slices of gluten-free bread (slightly stale works best)
  • 2 Tbsp canola oil

How to Prepare Eggy Bread With Kala Namak [Vegan, Gluten-Free]

  1. Place all dry ingredient in a medium sized bowl and stir to combine, then whisk in the milk.
  2. Heat oil in frying pan on a medium high heat. Submerge each slice of bread in the batter one at a time, and coat completely. Place bread in frying pan and cook for approximately 3-4 minutes each side, until browned.
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You can find black salt (kala namak) at most asian grocery stores.

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    1. Asefoetida is another spice that is good for that "eggy" taste. Asian markets sometimes call it Hing. Add it to tofu with tumeric to add the color And the taste.