B is for black salt

So, I've been a vegan for three years now and I've never cooked with black salt. Nope, never (and I only tried it for the first time a few months ago.) But, after seeing a million and one recipes that called for it and praised its virtues, I decided it was time to put an end to that situation.

This is the first time I've cooked with black salt - behold, Tofu Ranchero, based largely on this recipe from Blessed Mama on Blessed Vegan Life.

It's jalapenos on scrambled tofu on refried beans on a plate -- and it's lovely. Sure, refried beans always look like they came out the wrong end of a dyspeptic dog, but I won't hold that against them.

I can't be doing with a breakfast that you don't need sherpas to climb up and enough heat to remind you what your tastebuds are for. I want a breakfast that rewards me for getting out of bed, and this one was did just that.

I love Mexican food, and I love it most at breakfast. But how was the black salt? Did my first tentative steps into black salt cooking transport my brekkie from tofu scramble to a mock scrambled eggs?

Er, the jury's out on that one. The addition of black salt gave off the sulphury whiff that I'd associate with eggs, but didn't add too much on the flavour side of things. (My first experience with black salt was at Inspiral Cafe, and it was the same there too - all smell, not so much taste).

Still, it was interesting, and bears more experimenting with. Any top suggestions for black salted recipes? Let me know...