Nothing like a funky little square egg made out of tofu to make everyone look at you and say, "OMG, you are vegan AF." Yeah, well, you can use molds and waste spend your time boiling up agar in soy milk to make a realistic-looking "egg," but I'm not trying to fool anyone. These taste great, and really do itch that scratch for deviled eggs. And they also show folks that chicken eggs aren't even necessary to make awesome snacks. Also, the filling works great as a base for "egg" salad sandwiches. Just add all your favorite mix-ins, and you're good to go!
Yield: 8 deviled eggs
1 (1 pound) block extra or super firm tofu, drained and pressed1 tablespoons (15 g) prepared yellow mustard
1/4 cup (60 ml) extra virgin olive oil
1 teaspoon mellow white or yellow miso
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
Salt and Pepper to taste (black salt will give it an extra eggy flavor)
Cut your block of tofu in half.
Cut one half into 8 rectangular blocks about 2″ long by 1 1/2″ wide by 3/4″ tall.
Using a spoon, scoop out a little “bowl” in each block, set aside.
Add remaining tofu and all remaining ingredients to a blender or food processor and puree until very smooth.
Roll mixture into little balls, or using a mini ice cream scoop, and place inside the bowls you made in the tofu blocks. Use any left over mixture as a yummy sandwich spread, or just eat it all up with a spoon!
Sprinkle with a tiny pinch of paprika before serving.
No comments:
Post a Comment