When I first opened the black salt I'd purchased to make the Tofu Omelet from Vegan Brunch, I was knocked out by the intense smell of deviled eggs. The salt even tastes exactly like those cold yolk-stuffed eggs of Thanksgiving dinners and family reunions gone by. I knew at that moment that I had a mission — to create a vegan deviled egg.
And without further ado, I give you Tofu Deviled "Eggy" Bites:
Yes, I know eggs are egg-shaped, and these cuties are square, but shaping tofu into eggs seems like a waste of good tofu. Who cares what shape they're in if they taste awesome?
The base is plain ole' extra firm tofu, which shares a very similar texture and tastelessness with boiled eggs. The topping is made from silk tofu, black salt, turmeric, pickle relish, red onion, and love. I swear to god, these bites taste just like the real thing — or at least from what I remember. To be honest, I haven't had a deviled egg in over four years, but this is how I remember them tasting.
The recipe is most definitely going in my cookbook's appetizer section, but I'm so proud of this one that I need to share it with the world right now. Here goes ...
Tofu Deviled “Eggy” Bites
Black salt, commonly found at most Indian food markets, is the magical ingredient in these babies. It tastes EXACTLY like eggs, so don't skimp on it. Order it off the Internet if you cannot find any, but don't make these guys without it. I promise it will not be the same.
1 pound extra firm tofu
Half 12.3-ounce package of firm silk tofu (about 1 cup)
1 cup cooked white beans, drained and rinsed
2 Tbsp. vegan mayonnaise (like Vegenaise)
1 Tbsp. yellow mustard
1 tsp. turmeric
1/2 tsp. black salt (plus about 1 Tbsp. more for spreading on “egg whites”)
1 Tbsp. dill pickle relish
1/2 Tbsp. red onion, very finely minced
Black pepper, to taste
Paprika, for garnish
Fresh chives (optional, for garnish)
Drain water from the extra firm tofu. Wrap in several layers of paper towels and place on a plate. Put something heavy on top, like a jar or book, and allow to press in the fridge for at least 30 minutes.
After extra firm tofu is pressed, cut it in half. Then cut each half into four quadrants or squares. Slide a knife on the side of each quadrant to cut three squares from each. In the end, you should have about 24 little squares. If these instructions are too confusing, just cut into bite-sized squares and aim to get about 20 to 24. Set aside.
Place the silk tofu, beans, mayonnaise, mustard, turmeric, and one teaspoon black salt into a food processor. Process for about a minute or until smooth. Transfer to a mixing bowl and stir in relish, onion, and black pepper. Set aside.
Pour the other tablespoon of black salt into a small bowl. Using your fingertip, rub a touch of black salt on each white firm tofu square. Top each square with a dollop (about one teaspoon) of the yellow silk tofu mixture.
Sprinkle with paprika and top with chives.
Makes about 24 bites.
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