Black Salt

 Black salt (kala namak) is great in vegan cooking because it has that sulfur-egg flavor—perfect for plant-based dishes where you want an “eggy” or savory depth. Since you eat mostly plant-based and use tofu and veggies regularly, these should fit right into your cooking style

Best Vegan Recipes to Use Black Salt In

Egg-Style Dishes (Most Popular Use)

These are where black salt really shines—use it sparingly.

Vegan tofu scramble

Crumbled tofu, turmeric, nutritional yeast, veggies, and a pinch of black salt at the end.

Vegan “egg salad”

Mashed chickpeas or tofu with vegan mayo, mustard, celery, dill, and black salt.

Vegan breakfast burritos

Tofu scramble + potatoes + veggies + black salt.

Vegan quiche or frittata

Chickpea flour–based or tofu-based versions benefit from a tiny pinch.

Savory Spreads & Fillings

Chickpea salad sandwiches

Similar to tuna or egg salad—black salt gives it that classic flavor.

Vegan deviled “eggs”

Made from potatoes or tofu with mustard, turmeric, and black salt.

Cashew cream or tofu “egg” spread

Especially good for toast or crackers.

Dressings & Sauces

Vegan Caesar dressing

Cashews, garlic, lemon, Dijon, capers, nutritional yeast, and black salt.

Tofu-based mayo

Adds depth without eggs.

Savory tahini dressing

Just a pinch balances lemon and garlic beautifully.

Comfort Foods

Mashed potatoes

A small pinch adds savory depth.

Vegan mac & cheese

Especially if it’s cashew- or potato-based.

Potato salad

Works well in place of the eggy flavor.

Indian & Global Dishes (Traditional Uses)

Chaat (Indian street food)

Fruit chaat, roasted potatoes, chickpeas, or salads.

Raita-style vegan yogurt sauces

Coconut or cashew yogurt + spices.

Tofu or chickpea curries

Just a pinch at the end for umami.

Simple Finishing Touches

Avocado toast

Sliced tomatoes with olive oil

Roasted vegetables

Popcorn (surprisingly good!)

Tips for Using Black Salt

Use it sparingly—it’s strong.

Add at the end of cooking to preserve the sulfur flavor.

Store it airtight, away from heat.

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