Deviled Eggs… Veganized
This is the ultimate spring time, ridiculously cool recipe for the classic deviled eggs. We’ve been playing in our kitchen a lot lately and have landed on a jackpot perfect vegan classic recipe. These deviled eggs are actually made out of baby potatoes and tofu! Its everything you love about deviled eggs, without any cholesterol or BS peeling for 5 hours!
If you’re intrigued by this at all, make it! This is one of those fun, well why the hell not recipes that I encourage everyone to make!
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Makes 26
Difficulty level: easy
Total time: 45 minutes
Cook time: 20-30 minutes
The Goods:
13 baby potatoes, washed
1/2 block firm tofu, drained
1/2 tsp turmeric
1 tbsp dijon
1 tsp white vinegar
1 tsp black salt
1 tsp black pepper
1 tbsp vegan mayo
chives, dill, hot sauce and black salt to garnish
The Method:
In a stock pot over medium high heat, add the potatoes and cover with filtered water.
Cook for 20-30 minutes or until potatoes are just fork tender but not falling apart.
While the potatoes cook, in a blender or with a hand mixer, add the tofu, turmeric, dijon, white vinegar, black salt, black pepper and vegan mayo.
Blend/whip until the mixture is smooth. Set aside.
Once the potatoes are done, strain and put in an ice bath like you would with eggs.
When they’re cool, cut in half length wise.
With a 1/4 tsp measuring spoon, scoop out a little scoop on the flat inside part. Do it with all the potato halves.
Arrange the potato halves on a plate and with a squeezer bottle or a pastry bag, squeeze the tofu mixture into the little potato holes.
Top with herbs, black salt, and hot sauce.
Enjoy!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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