• 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!



Recipe Summary

20 mins
10 mins
40 mins
1 hr 10 mins
4 deviled "eggs"


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


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.

  • 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


1 Ratings
  • 5 star values: 1
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  • 1 star values: 0