Vadouvan Deviled Tofu

A vegan version of Deviled Eggs that won't leave you feeling at all like you've compromised on taste and texture. Courtesy of Cavallo Point Cooking School.
Course Appetizer
Cuisine American
Servings 6
Author Lemons & Anchovies


  • **For the Vegan Mayo**
  • 1/2 cup unsweetened soy milk
  • 2 tablespoons Dijon mustard
  • 1 cup oil rice bran is preferred but Canola would be okay
  • 2 tablespoons lemon juice
  • **For the Dressing**
  • 1 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 Tablespoons Vadouvan spice mix Indian spice blend
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • **For the Deviled Tofu**
  • 2 12- oz blocks medium tofu
  • 1 teaspoon Indian black salt
  • 2 shallots minced
  • 2 celery stalks finely diced
  • 1/2 cup cilantro
  • 1/2 cup golden raisins
  • Rice crackers


  1. To make the mayo: blend the soymilk and mustard together. With the blender still running, slowly drizzle in the oil in a thin stream. Add the lemon juice and pulse to combine. Combine with the dressing ingredients and set aside.
  2. Cut the tofu in 1-inch thick slices and transfer to a saucepan. Cover with salted water and bring to a boil. Simmer for 15 minutes then gently remove and drain. Place on a kitchen towel and pat dry.
  3. Mash the tofu lightly with a fork, leaving pea-sized chunks. Sprinkle the black salt. Toss the mashed tofu with the chopped shallots, celery, cilantro and raisins. Add the dressing and toss to combine.
  4. Serve on top of rice crackers.