Comments on: Deviled Tofu

By: jubi

jubi — Fri, 27 Jan 2012 08:01:07 +0000

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

By: jubi

jubi — Fri, 27 Jan 2012 07:57:41 +0000

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.

By: leslie

leslie — Sun, 01 Jan 2012 20:14:18 +0000

Yummy- this is on the list for this week!

Giveaway: http://cuppapixie.blogspot.com/2012/01/free-stuff-rocks-giveaway-for-2012.html

By: mammajeanne

mammajeanne — Wed, 26 Jan 2011 04:54:14 +0000

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.

By: dearnormajean

dearnormajean — Wed, 06 Oct 2010 19:24:47 +0000

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.

By: Nimisha

Nimisha — Mon, 06 Sep 2010 14:29:12 +0000

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.] 🙂

By: Dani

Dani — Fri, 03 Sep 2010 23:03:18 +0000

On second thought, don’t soak them in vinegar. They taste too much like vinegar…

By: Dani

Dani — Thu, 02 Sep 2010 16:10:44 +0000

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.

By: Alex

Alex — Tue, 24 Aug 2010 00:42:49 +0000

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!

By: veggieman

veggieman — Sun, 15 Aug 2010 20:01:07 +0000

the beauty of it is, it’s a no cook recipe 😉