added this 16 years ago
Deviled Tofu
What you need:
1 (12 ounce) package firm or extra firm silken tofu
4 tablespoons vegan mayonnaise
2 tablespoons mustard
2 teaspoons vinegar
salt and pepper, to taste
sprinkle paprika, to garnish
What you do:
1. Cube tofu into 8 cubes. Carefully scrape out a hole in the middle of the cube, but don't go all the way down, and don't go all the way out to the sides.
2. Put the remains from the holes in a bowl. Chop off the 4 corners of each cube. Put that in the bowl. Now you've got your "hard boiled egg whites."
3. Into tofu bowl, mix mayonnaise and mustard. Pour in vinegar, salt, and pepper. Stir it really well, making sure to mash up all the tofu.
4. Spoon the mixture back into those tofu holes you made, and sprinkle some paprika on top.
Preparation Time:
10 minutes
Cooking Time:
Servings:
8
SO HOW'D IT GO?
the black salt to which someone above is referring is kala namak-it is from india and used to impart a sulfur taste to whatever you want to taste like egg. there is a recipe in veg web somewhere called "holy grail eggs" that uses it. i had to order it as it appears not to be readily available.
Black salt found at Indian grocery stores has kind of a "rotten egg" sulfur smell. That may add to the flavor if used in small quantities....
One of the worst things I have ever tried, no offense. I'm not sure if I liked the way that I soaked it in the apple cider vinegar + water, but the filling was way too bleh, I didn't like it at all. Maybe too much mustard? I need more specific measurements I think, but even then I still don't think I'd like this. It was the first time a five star recipe has let me down, I had to throw it all down the garbage disposal.
do you need to press and drain the tofu before using for this recipe?
I always do, but I also just use regular firm or extra firm tofu, I never have the silken stuff on hand. =)
alrighty thanks!! I'll do that then! can't wait to try these!
i like to use silken for this solely for the smooth texture so i don't press it, but if you use firm, definitely freeze, press, bake in vinegar. that would be so yummy!!
do you need to press and drain the tofu before using for this recipe?
I always do, but I also just use regular firm or extra firm tofu, I never have the silken stuff on hand. =)
alrighty thanks!! I'll do that then! can't wait to try these!
do you need to press and drain the tofu before using for this recipe?
I always do, but I also just use regular firm or extra firm tofu, I never have the silken stuff on hand. =)
do you need to press and drain the tofu before using for this recipe?
Get some black salt, I forget the exact name. It is used for Indian cooking.
It tastes and smells like sulphur, or hard boiled eggs. Brialliant.
Yup, it's called black salt and is basically an ammonium chloride compound. If you're hard pressed for black salt, try looking for "chaat masala" or "chat masala" at an Indian grocery store, and adding a pinch of that - you'll get the turmeric and the black salt flavouring (plus some other spices) - but don't do it if you don't like Indian food, it might get overpowering for some people, and I wouldn't want to ruin someone's family reunion deviled eggs memories!
I thought deviled eggs were one of those recipes that just wouldn't work with vegan ingredients, but these were so good! I used mashed avocado instead of veganaise so my filling was green, but it still tasted great. I also put relish in the filling and I took one of the other suggestions and soaked the tofu egg white parts in vinegar.
Oh wow, avocado would be delicious! I laid my batch on top of sliced dill pickles and forgot to remove them, but I'm so glad I did because they tasted even better the next day after soaking up all that pickle juice. This is a great recipe. Definitely a keeper.
What a cute idea!!!!
Pages