— Susanne B

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.