Deviled Tofu

Jul 21 2010 | by veggieman | 15 Comments » |
Tags: Eat To Live, gluten-free

1 block of firm tofu (i used lite)
1-2 tablespoons spicy brown mustard (or mustard of your choosing)
1/4 cup chickpeas
Pinch of cayenne pepper (add more for extra-devilish tofu)
1 tbsp. white vinegar
1-2 tbsp. nutritional yeast, or to taste
Water as needed for thinning
Salt to taste
Pepper to garnish

Cut tofu block into 6 equal sized cubes, and shave off extra as needed (save scraps). Flip each cube on its side. Carve out the middle of each cube with a spoon a little more than half way deep (save scraps as well). Set cubes aside. Throw all scraps and remaining ingredients into a food processor. Add water as needed to achieve desired consistency. Process thoroughly and place in a pastry bag. Squirt contents into your hollow out tofu blocks and tell your guests they are square eggs garnish with black pepper and enjoy!

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15 Responses to “Deviled Tofu”

margaret Says:
July 27th, 2010 at 1:34 pm

I’ve made something similar to this… but I like to soak the “whites” of the eggs in apple cider vinegar and then bake them for a little bit to make them a little more eggy. So good, especially with smoked paprika and tabasco sauce liberally applied to the tops. =)
Diane Barnett Says:
July 30th, 2010 at 4:04 pm

Hi Margaret,
Do you soak the “whites” of real eggs in vinegar and then bake for a little while to make it taste more eggy or soak tofu in vinegar and bake? I wasn’t sure since this is a vegan site and I was a little surprised to see egg whites on it. Thanks. Diane
veggieman Says:
July 31st, 2010 at 6:53 am

ooh O.O what an intriguing idea, i think i’ll try that later 2night!
TinkerRn Says:
August 1st, 2010 at 1:04 pm

No She is making tofu to look like deviled eggs. she cuts the tofu and uses the vinegar to give it an eggy taste. no eggs in this recipe
hopeitsgood Says:
August 15th, 2010 at 12:23 pm

Margaret,

How long and at what temperature do you bake your tofu/”whites”? I used to love deviled eggs but now I simply get grossed out by the thought of eating real eggs. I will definitely try this recipe.
veggieman Says:
August 15th, 2010 at 3:01 pm

the beauty of it is, it’s a no cook recipe
Alex Says:
August 23rd, 2010 at 7:42 pm

This is an interesting recipe. I wonder what would happen if you used an egg-sized ice cream scoop to scoop out the tofu, rather than cutting cubes of tofu out, just for a more egg-like appearance. I may try this!
Dani Says:
September 2nd, 2010 at 11:10 am

I just made these and they’re in the fridge cooling for a dinner appetizer. I soaked the “whites” in cider vinegar, shaped them like half eggs, and baked them a bit. I omitted the chickpeas from the “yolk” mixture (I’m not a huge chickpea fan). It doesn’t taste like deviled eggs, but it is DELICIOUS and they look SO cute. Next time I’ll try it with the chickpeas.
Dani Says:
September 3rd, 2010 at 6:03 pm

On second thought, don’t soak them in vinegar. They taste too much like vinegar…
Nimisha Says:
September 6th, 2010 at 9:29 am

Another way to do cool vegan deviled “eggs” is with small white BAKED potatoes. Scoop out the flesh leaving a 1/4″ rim so they’ll hold up. (Measurements below are for about 6 potatoes).

Mix saved potato flesh with a couple of tablespoons of vegan mayo (e.g. Nayonnaise), a tsp of mustard, and if you can find it, 1 tsp of Indian Black Salt (any Indian grocery store will carry it). Spoon it back in to the potato skins, and enjoy! [Indian Black Salt has a high sulfur content, and hence smells very "eggy" - you'll freak people out with it.]
dearnormajean Says:
October 6th, 2010 at 2:24 pm

i just made them and, honestly, i didn’t like them at all. i had high expectations after reading the reviews but, even as someone who has been a vegan for almost six months (and a vegetarian for a year and a half before that) and as someone who greatly enjoys tofu, i really did not like it.
the filling was okay but a bit too heavy with vineagr and the tofu shell just overpowered the dish with the taste (or lack thereof, i guess) of tofu.
perhaps marinating the tofu in something that isn’t vinegar (and trimming the edges after scooping the innards) and adding nayonnaise and more garbonzos to the filling would help a bit.
not a bad recipe base, but it’s definetely missing something.
mammajeanne Says:
January 25th, 2011 at 10:54 pm

Actually, I use dried potato flakes for my filling. I mix it with vegan mayo, mustard, salt, pepper, a cap full of cider vinegar and a bit of sugar just like I used to for real eggs. For the whites, I thoroughly drain firm tofu (put weight on it for a while) then cut it into six 1/2 eggish shapes (I freeze the scraps for scramblers).

I load the “whites” with the potato filling and set them in the fridge for at least 24 hours before I eat them so the deviled egg flavor soaks into the tofu.
leslie Says:
January 1st, 2012 at 2:14 pm

Yummy- this is on the list for this week!

Giveaway: http://cuppapixie.blogspot.com/2012/01/free-stuff-rocks-giveaway-for-2012.html
jubi Says:
January 27th, 2012 at 1:57 am

Himalayan black salt (Kala Namak) is a very healthy volcanic rock salt that smells like boiled eggs (because of the sulphur content) and gives tofu an egg taste. It is a fantastic salt that is a staple in Northern Indian cooking. It tastes wonderful and a little pinch goes a long way. I LOVE this salt. It is my go to condiment for all my faux “egg” dishes.
It is easily obtainable from Amazon.com or Asian markets.
jubi Says:
January 27th, 2012 at 2:01 am

Ooops! I did not read all the posts!! Nimisha already talked about the black salt 2 years ago! Sorry!