How to make VEGAN DEVILED EGGS

These vegan deviled eggs really taste like eggs!  Made with potatoes and tofu. Perfect vegan appetizer to bring to a party and share with your friends.

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Prep Time:  5 Min

– 1 block extra firm tofu – ½ cup soy sauce – 2 tablespoons nutritional yeast – 2 tablespoons maple syrup – 2 tablespoons liquid smoke – 2 tablespoons runny tahini (or oil) – ¼ teaspoon garlic powder

Cook Time: 20 Min

Ingredients

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1

First, prepare the potatoes by boiling them whole until fork tender – about 15 minutes. Let them completely cool. 

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Boil potatoes

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2

The next day or once they've cooled, cut potatoes in half lengthwise and sprinkle lightly with black salt. With a small spoon, scoop out a small hole in the middle of the potato.

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Scoop

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3

Chop up the potato filling that you just scooped out and add it to a large mixing bowl.

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Add to bowl

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4

Press the water out of the tofu for 15 minutes. Then cut the tofu into small cubes and add to the mixing bowl

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Prepare tofu

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5

Mix in vegan mayo, mustard, onion powder, garlic powder and black salt to the mixing bowl with the tofu and potato cubes. Mix everything well.

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Prepare filling

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6

Scoop the tofu/egg mixture into potatoes. Garnish with a little more black salt and paprika.

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Add filling

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RECIPE TIPS

- If you want a smoother consistency, blend together all of the above in a blender or food processor. - This lasts in the fridge for 5 days.

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.