A few years ago, my department at work was planning a potluck and one of my coworkers challenged me to make vegan deviled eggs. I am not one to step down from a challenge so after trying out several ideas I decided to go with a fairly tradition deviled egg recipe using tofu for the whites and potatoes for the yolks. You will end up with some tofu shavings which you can put in the refrigerator for use in a tofu scramble or a tofu salad later.
For the “egg” whites:
1 14 oz. block of extra-firm tofu
2 tsp. salt
For the filling:
2 medium potatoes
3 Tbsp. Veganaise (or any soy mayo)
2 tsp. yellow mustard
1/4 tsp. turmeric
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. pickle relish (optional)
Paprika (for garnish)
Drain the tofu and cut it lengthwise into 1/2-inch strips. Cut each strip in half to create two squares. Round off the squares with a knife and hollow out the center with a spoon. Put 1/4 inch of warm water in a 9”x11” pan and dissolve 2 tsp. of salt in the water. Soak the carved tofu pieces in the salt bath until you are ready for them. Excess tofu pieces can be stored in water in the fridge for up to a week.
Peel the potatoes and boil them until they are soft. Drain the potatoes and cool (running cold water over the potatoes will speed up the process). Once they are cool, mash the potatoes and stir in all of the remaining ingredients, except for the paprika.
Drain the tofu and remove the excess water with a towel. Fill the tofu with the potato mixture and garnish with paprika. Chill until ready to serve.
Makes 10 “eggs”