Easy vegan deviled eggs.
Perfect vegan appetizer to bring to a party and share with your friends. Gluten free, dairy free and high in protein. Easy to make and delicious
Potatoes and tofu tasting like deviled eggs? I can’t be serious, right? Well, I’m absolutely serious, folks!
Before going vegan and learning about the cruelty of the egg industry, (yes, this includes free-range and backyard hens) I really enjoyed deviled eggs. There was just something about the creamy, sulfur tasting filling and the chewiness of the egg whites. It was the perfect appetizer at a party.
While I don’t miss eating eggs, I was really excited to mess around with this recipe and find a way to re-create these tasty party appetizers.
I saw a lot of recipes roasting the potatoes, but I thought that wouldn’t hold up well for an appetizer that is supposed to be cold.
Boiling the potatoes, letting them cool and then sprinkling them with a little black salt (more on this in a second) created a mouthfeel and taste that was extremely similar to egg whites.
Next, we had to recreate the egg yolk filling. I really loved using tofu for this. You can also use chickpeas. Tofu is really nice because it holds up really well and absorbs all the flavors that you mix with it. Plus, it’s high in protein!
While I chose to keep my egg filling a bit more chunky, you can make it smooth like a deviled egg by blending the filling ingredients in a blender or food processor.
This stuff is a vegan pantry essential. Especially if you’re transitioning from being a vegetarian and want to recreate the many egg dishes that you’re used to.
There you have it! Enjoy this delicious, easy, high protein vegan deviled egg. Share it with all of your friends at your next party.
Check out these easy vegan recipes next
Vegan Deviled Eggs
- 1 package of firm tofu – press water out and cut into small cubes
- ¾ cup of vegan mayo
- 4 tbsp mustard
- 2 tsp black salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Paprika to garnish
- 10 small yellow potatoes
- Tofu egg filling
- Press the water out of the tofu
- Cut tofu into small cubes
- In a separate bowl, mix together mayo, mustard, onion powder, garlic powder and black salt.
- Fold in the cubed tofu
- If you want a smoother consistency, blend together all of the above in a blender or food processor.
- Boil the potatoes whole until fork tender – about 15 minutes
- Let the potatoes cool completely
- Once they’ve cooled, cut potatoes in half lengthwise
- Sprinkle lightly with black salt
- With a small spoon, scoop out a small hole in the middle of the potato making sure NOT to scoop all the way down to the bottom so that it doesn’t break apart.
- Chop up the potato filling and add it to the tofu/egg mixture
- Scoop the tofu/egg mixture into potatoes
- Garnish with a little more black salt and paprika