Lately I have been eating more tofu – partially because I no longer have to avoid it quite as strenuously as I used to, and partially because I am always on the lookout of new things to add to my diet. When one eats a fairly restricted diet, variety is key.
The other nice thing about being able to eat more tofu is that I have been missing eggs more lately. And tofu is a pretty fantastic substitute in my book for that. I have tried a couple of tofu scramble recipe, but nothing has woved me yet in terms of the flavors. I kept reading that Vegan Brunch had a great omelet recipe too, which totally kicked my curiosity in high gear.
So I went out and bought Vegan Brunch (yay for Amazon resellers – it was $2 plus shipping!)
And I am discovering all sort of ideas and techniques I did not know. I am so excited to try the recipes in this book. First I need to procure some kala namak though:
I am so grateful to Lavanya of the beautiful blog Pieces of Paper, Squiggly Lines for explaining all about kala namak to me. It’s a pungent salty condiment used in Indian cooking. It’s flavor, however, is reminiscent of eggs, which is why Isa Chandra Moskowitz recommends for eggyfying tofu brunch dishes. Interestingly, while kala namak is called black salt, it is actually pink. Sadly, neither of the two Indian grocery stores in my area carry it, and short of Zipcar-ing another 30 miles away, I am going to be ordering online, either from Amazon or Kalustyans. And while we are mentioning Kalustyans, that is one of the top five things I miss about living in New York, up there with the view from my old job, the unending variety of restaurants, and the energy of the city – yes, that’s only four items. I am still working on finding a fifth because, I admit it, many of the things I thought I would miss about New York are all available to me in Washingtong.
But enough reminiscing – in the meantime, I would love to know:
General Disclosures & Disclaimers