There are a lot of great egg substitutes out there, but they can be expensive and hard to find. We’ve found that basic ingredients, such as tofu and chickpeas, are excellent stand-ins for eggs, and this simple seasoning elevates them even further, reducing the need for pricey alternatives.
Kala namak (or black salt) is a sulphurous salt used in Indian cooking, and is what gives this seasoning its signature flavour. Kala namak can be found in the Asian section of most large grocery stores, or through online shops such as Amazon. The nutritional yeast cuts the saltiness and adds a delicious savoury element (as well as a boost of B vitamins).
I’ve spoken previously about our love of medium-firm tofu and its mind-boggling ability to mimic eggs in texture (we use it to make fried “egg” sandwiches, poached eggs on toast, and often just fry it to place on top of things like ramen). Combine a slice of medium-firm tofu with a dash of this delicious mixture, and you could be fooled into believing you’re eating the real thing. This savoury sprinkle can also be used to flavour tofu or chickpea scrambles, as well as eggless quiche, and devilled baby potatoes.
When scrambling, you will need roughly two to three teaspoons of eggy seasoning per package of tofu (depending on the size of the block). I add some while cooking, but find the egginess is most pronounced when added at the end, so you may want to add a another sprinkle just before eating.
Keep a jar handy beside your stove (we put some in a repurposed shaker, and some in a jar for easy scooping), and use liberally!
- 1/2 cup nutritional yeast flakes (not brewer's yeast)
- 3 tbsp kala namak (black salt)
- 1/2 tsp finely ground black pepper (optional – you may want to add this separately)
- 1/8 tsp turmeric (optional – for colour only)
Add all ingredients to a blender or food processor and pulse briefly to break up yeast flakes. If you don't have a blender, you can simply work the yeast flakes through a mesh sieve to break up the yeast flakes into a fine powder.
Place seasoning in a clean mason or spice jar with shaker and add liberally to scrambled tofu, chickpeas, or anything else that you would like to impart with an eggy flavour.
For seasoning a tofu scramble, use approximately 2 teaspoons of seasoning for each 350 gram package of tofu. I prefer to add only a small amount while cooking, and instead sprinkle most of the seasoning over the top at the end, so the flavour doesn’t get lost in the dish.