Vegan Deviled Eggs

Serving Size 5

Prep Time 5 mins mins

Cook Time 25 mins mins

Difficulty Easy

Ingredients

  • 15 small yukon gold potatoes
  • ½ package Nasoya Extra Firm Tofu
  • 2 tbsp vegan mayonnaise 
  • 2 tbsp vegetable oil
  • 2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • ¾ tsp kosher or sea salt
  • ½ tsp kala namak (black salt)
  • ½ tsp turmeric
  • Freshly ground pepper to taste
  • Paprika, for garnish
  • Kimchi, for garnish

Inspired by: Healthy Girl Kitchen & Baked In

Preparation

  1. Bring a large pot a water to a boil.
  2. Boil potatoes whole until completely cooked (about 25 minutes). You should be able to easily push a toothpick through.
  3. Place cooked potatoes in an ice water bath to stop cooking. Strain again after 5 minutes.
  4. Cut each potato in half. Scoop a well into the center of each half with a tsp.
  5. Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend until smooth (about 30 seconds).
  6. Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk. (Alternatively, just use a spoon to scoop some yolk into each egg).
  7. Garnish with kimchi, sprinkle with paprika and serve.

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