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I want to try making a tofu scramble for the first time. If adding kala namek black salt for the "egg taste", how much would be added for one block of medium firm tofu(500g)? Do you press out the water first?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

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This event was on January 31, 2023

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Susanne B

I want to try making a tofu scramble for the first time. If adding kala namek black salt for the "egg taste", how much would be added for one block of medium firm tofu(500g)? Do you press out the water first?

Answer

I do press out the water first of them doing it tofu scramble. And if you're using black salt, you don't need much of it. What makes that egg flavor in the black salt is actually the sulfur so it kind of goes big so you just need a little pinch of it to to put into it. So just put a little pinch of that black salt into it after you're cooking everything else. I usually put that in the very end. So if you want like mushrooms or onions and do those first then your tofu and then you're tumeric and you're either ingredients. And then once it gets to the timer, it's almost done. Then do your black salt over the top of it and do a mix just do a taste, you know to be able to see if it's where you want it if it needs a little more of the sulfur taste a little bit more but a little goes a long way in black salt. So I put just a little tiny pinch in and it does just fine if I use it most of the times I don't actually use it, but for some people it works really well and some people sometimes don't have guests over they like it more than just the plane.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.