• 1 Rating

This tofu recipe is great appetizer when entertaining vegan guests or those with egg allergies. They're just as much fun as real eggs without the shell peeling!

Dani

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 deviled "eggs"
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wrap drained tofu in a clean, lint-free dish towel and place on a plate. Set another plate or block of butter on top. Place in the refrigerator to drain for 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a small baking dish with parchment paper.

  • Unwrap tofu and discard accumulated liquid. Cut tofu widthwise into 4 equal pieces. Carve each piece into the shape of half an egg white using a spoon. Hollow out the center of each piece to create a spot for the "yolk." Reserve all the scraps.

  • Marinate "egg whites" in cider vinegar in a shallow dish for 10 to 15 minutes. Remove from vinegar and transfer to the prepared baking dish.

  • Bake tofu in the preheated oven for 10 minutes.

  • Combine tofu scraps, chickpeas, mustard, nutritional yeast, cayenne pepper, salt, and pepper in a food processor; blend until smooth. Spoon mixture into a resealable plastic bag and snip off one corner.

  • Pipe the chickpea mixture into the hollows in the tofu. Garnish with chives and paprika. Chill before serving.

Cook's Note:

The leftover "yolk" mixture makes a great sandwich spread.

Editor's Note:

Nutrition data for this recipe includes the full amount of cider vinegar. The actual amount of vinegar consumed will vary.

Nutrition Facts

67 calories; protein 7.5g 15% DV; carbohydrates 5.7g 2% DV; fat 1.2g 2% DV; cholesterolmg; sodium 208.6mg 8% DV. Full Nutrition

Reviews

1 Ratings
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