Kala namak (Indian black salt) is a volcanic rock salt. It is violet to black in its rock-form, but when ground it is pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an 'eggy' taste and smell, such as tofu scramble, chickpea omelettes, and the chickpeas in this Vegan Cobb Salad. To add the eggy taste of kala namak to a dish, reduce the regular amount of salt, or substitute it entirely. You can buy it online, at health food stores, or in the spices aisle at some major supermarkets.