I decided to wake my mom up to brunch. Two trips to the store later, I was busy making a tofu quiche using The Post Punk Kitchen's recipe. Since she's not huge on broccoli I substituted asparagus and a ton of fresh spinach. I had hoped to try out kala namak - Indian black salt - for the first time, but alas, no Indian groceries were open that early on a Sunday. Kala namak is a sulfurous salt that I've heard makes vegan dishes taste eggy. Instead I added asafoetida liberally.