Lemme just say this on the record: Isa Chandra Moskowitz is a genius! Thanks to her new Vegan Brunch book, I have discovered my latest love — black salt. I enjoyed some mixed in and sprinkled over this Vegan Brunch Tofu Omelet:
Black salt, which Isa highly recommends for this recipe, smells and tastes EXACTLY like eggs. Seriously. I hunted down a pack at a local Indian market, and I was blown away by the smell of eggs when I tore open the pack. I sampled a little on my finger, and I was swept back to my childhood Thanksgivings, when I ate way too many of mom's deviled eggs. It is that good.
In the omelet, the black salt (which is actually more of a pinkish grey) makes the tofu-based mixture taste like an actual egg omelet. I've tried Susan V's omelet before, and I still love that recipe too, but I'll never make enother faux egg dish without black salt. Anyway, enough gushing — go buy some and see for yourself. It's widely available at most Indian markets. And I'm sure it's available on the Internet too.
I stuffed this omelet with mushrooms, spinach, and mozzerella Teese, and scarfed it down for dinner, along with these Roasted Potatoes with Fresh Rosemary, Paprika, and Garlic:
I mixed a couple of Isa's roasted potato seasoning suggestions together. These crispy taters were the perfect complement to the very realistic omelet. Vegan Brunch is totally my new favorite vegan cookbook of all time, partly because of the black salt revelation and also because breakfast is my favorite meal — no matter what time its served.
Hey testers: New recipes are posted over at the tester site (sorry I'm a few days late!).