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.
AuthorLemons & Anchovies
**For the Vegan Mayo**
1/2cupunsweetened soy milk
1cupoilrice bran is preferred but Canola would be okay
**For the Dressing**
2TablespoonsVadouvan spice mixIndian spice blend
1teaspoonground black pepper
**For the Deviled Tofu**
2 12-ozblocks medium tofu
1teaspoonIndian black salt
2celery stalksfinely diced
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.
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.
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.