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Serving tray filled with vegan deviled eggs
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5 from 6 votes

Easy Vegan Deviled Eggs (potatoes and tofu)

Easy and delicious vegan deviled eggs. Perfect side dish or appetizer for the holidays or to bring to a party. Tastes just like eggs
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 20
Calories: 133kcal
Author: Maria

Ingredients

  • 10 small yellow potatoes
  • 1 package of firm tofu press water out and cut into small cubes
  • ¾ cup vegan mayo
  • 4 tablespoon mustard
  • 1 teaspoon black salt or to taste - add more or less as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch Paprika to garnish

Instructions

  • First, prepare the potatoes by boiling them whole until fork tender - about 15 minutes. Make sure not to over cook them. Then let the potatoes cool completely. It's best to do this the night before and put them in the fridge over night.
    10 small yellow potatoes
  • The next day or once they've cooled, cut potatoes in half lengthwise and sprinkle lightly with a few pinches of 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 that you just scooped out and add it to a large mixing bowl. We're going to make the deviled egg filling now.
  • Press the water out of the tofu for 15 minutes. Then cut the tofu into small cubes and add to the mixing bowl
    1 package of firm tofu
  • 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.
    ¾ cup vegan mayo, 4 tablespoon mustard, 1 teaspoon black salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, pinch Paprika to garnish
  • If you want a smoother consistency, mash all of the above with a potato masher or fork. Scoop the tofu/egg mixture into potatoes. Garnish with a little more black salt and paprika

Video

Notes

While I prefer a more chunky egg texture, you can choose to have the filling a bit more smooth by blending the tofu, mayo, mustard, onion powder, garlic powder and black salt in a food processor or blender.
Black salt is NOT optional, this is what gives the deviled eggs and eggy flavor.  It's easy to order online if you don't live near an Indian grocery store.
Make sure the potatoes are completely cool before working with them. It's best to cook them the night before and keep them in the fridge until you plan on making the deviled eggs. 

Nutrition

Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 332mg | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg