Deviled Tofu

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

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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”

1. 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!
2. 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.
3. 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
4. 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.
5. 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.
6. 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.] 🙂
7. Dani Says:

   September 3rd, 2010 at 6:03 pm

   On second thought, don’t soak them in vinegar. They taste too much like vinegar…
8. 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.
9. 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!
10. veggieman Says:

    August 15th, 2010 at 3:01 pm

    the beauty of it is, it’s a no cook recipe 😉
11. 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.
12. 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
13. veggieman Says:

    July 31st, 2010 at 6:53 am

    ooh O.O what an intriguing idea, i think i’ll try that later 2night!
14. 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
15. 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. =)