Usually when we talk about secret ingredients, we mean the love and care you infuse into food you prepare for your family. But when it comes to this vegan bagelwich recipe, we’ve discovered another—Indian black salt (kala namak, sometimes called Himalayan black salt). A volcanic rock salt, Indian black salt has a distinct sulphurous aroma that infuses uncanny egg-like flavour into foods seasoned with it. When you use it in our Tofu Egg(less) Salad Bagelwich, you get all the taste and texture of eggs, made with entirely plant-based ingredients.
Indian black salt has become easier to find, but if you can’t find it at your favourite grocery store, look for it at stores that stock Indian groceries, at natural or specialty grocers, or order it online. Unlike many specialty ingredients that are often used once before disappearing into the back of your pantry, Indian black salt can be added to curries, plant-based quiches, or any savoury recipe where tofu stands in for egg. We think it takes this bagelwich recipe to the next level of wonderful. (Can you make this recipe without it? Yes. It’s still delicious without, it just won’t have the eggy flavour. Use a half teaspoon of regular salt instead).
The other best thing about this recipe? Make it ahead for fast and satisfying lunches (or breakfast!) all week long. Portion the Tofu Egg(less) Salad filling into single-serving containers and keep in the fridge for up to 5 days, then toast and top as you go.