Everyone’s probably known this all along but I only recently learnt that adding black Himalayan salt to mashed tofu makes tofu taste and smell like eggs. Mashed cauliflower is a good substitute for tofu.
1 cup soft or hard tofu (or a combination)
¼ to ½ tsp black salt (or to taste)
2 tbsp mayonnaise (optional), book, p. 14
.Mash the tofu, add the salt and mayo (if using). Voila! Use it in sandwiches with a lettuce leaf.
Curried eggless tofu filling
Regular salt also works fine in this recipe.
1 cup hard tofu
¼ tsp curry powder (garam masala)
¼ tsp turmeric powder
¼ tsp garlic powder
½ tsp onion powder
¼ tsp black (or regular) salt, or to taste
¼ - ½ tsp cracked black pepper
1 tsp lime juice
1.5 tsp Dijon mustard
1 tbsp vegan mayonnaise (optional)
½ cup soft tofu + 1/8 tsp black salt (optional)
.Mash the hard tofu, add all the ingredients except for the soft tofu. Mix well to combine (I use my hands during this step to mash the tofu further).
.Optional: At the end, break the soft tofu up gently with a fork. Sprinkle with black salt. Stir the salted soft tofu into the hard tofu mixture, don’t mix it too much so it doesn’t turn yellow.
When you make scrambled tofu add the black salt after you’ve cooked the tofu because heat seems to kill the taste and smell of the black salt.
1 cup hard tofu
1 cup soft tofu
1 tsp vegetable oil
Pinch of ground turmeric (optional, for colour)
Black salt to taste
.In a small bowl break the soft tofu up with your hands or a fork but don’t mash it. Sprinkle with black salt and set aside.
.Mash the hard tofu. Heat the oil in a pan, add the mashed tofu and the turmeric. Cook stirring constantly for a few minutes (or longer if you prefer it very dry).
.Transfer to a bowl, stir in the black salt. Then gently fold in the soft tofu, don’t stir too much so it doesn’t turn yellow.
Salt and pepper tofu (book, p. 65) is traditionally made with soft tofu or so I was led to believe. Soft tofu is hard to work with in this recipe so I’d usually replace it with hard tofu. Clearly my salt & pepper tofu wasn’t as good as the one from the restaurant but it was good enough. I only recently learnt that soaking the hard tofu in a mixture of water and bicarbonate of soda and salt before frying it gives you the consistency of soft tofu (but without the mess), and I think that’s what most restaurants do too – use soaked hard tofu not soft tofu. It’s super simple and delicious, but you need to fry it, it doesn’t work baked.
3 cups hard tofu, cut into cubes, about 2.5cm (1in)
For the soaking:
4 cups water (approx.)
1 tsp salt
1 tsp bicarbonate of soda
For the frying:
3 tbsp plain flour
1 tbsp salt
1 tbsp black pepper
Vegetable oil for frying
.Place the tofu in a bowl, add enough water to cover the tofu, stir in 1 tsp of bicarbonate of soda and 1 tsp of salt. Let it soak for 8 hours. Drain the tofu.
.Combine the flour, salt and pepper in a large bowl. Add the tofu and toss well (you can work in batches).
.Heat the vegetable oil and shallow-fry or deep-fry the coated tofu. Drain it in a colander or paper towel and serve immediately.