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
Servings6
AuthorLemons & Anchovies
Ingredients
**For the Vegan Mayo**
1/2cupunsweetened soy milk
2tablespoonsDijon mustard
1cupoilrice bran is preferred but Canola would be okay
2tablespoonslemon juice
**For the Dressing**
1cupvegan mayonnaise
2tablespoonsDijon mustard
2TablespoonsVadouvan spice mixIndian spice blend
2teaspoonscurry powder
1/2teaspoonturmeric
2teaspoonskosher salt
1teaspoonground black pepper
**For the Deviled Tofu**
2 12-ozblocks medium tofu
1teaspoonIndian black salt
2shallotsminced
2celery stalksfinely diced
1/2cupcilantro
1/2cupgolden raisins
Rice crackers
Instructions
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.