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 about 24-26 deviled eggs:
The Goods:
12-13 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 or cashew cream
chives, dill, hot sauce and black salt to garnish
The Method:
In a stock pot, add filtered water and the potatoes over medium high heat.
Cook for 20-25 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/cashew cream.
Blend for 1-2 minutes until the mixture is smooth. Set aside in a squeezer bottle or paster bag..
Once the potatoes are done, strain and put in an ice bath like you would with eggs.
When they’re cool, cut in half, lengthwise.
With a 1/4 tsp measuring spoon, scoop out a little scoop on the inside part are each potato. Repeat with all the potato halves. Use the discarded potato any way you want, or discard.
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!
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