What a ride! It has also been ten years since I’ve tried to make a tofu omelette. I don’t remember it going well, but today I was back at it with help from Isa’s brunch cookbook and black salt from Parivar.
Black salt has a heavy sulfurous scent. The Indian grocer said Indians use it in water while fasting and may sprinkle it on chaat (savory snacks). He was polite when I told him I intended to use it to impart egg flavor in a tofu omelette. Maybe even interested. He asked, anyway. A lot has changed in ten years–this morning’s omelette was incredible.
Enjoy your day.