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Ingredients1 h 10 m servings 67 cals
Original recipe yields 4 servings (4 deviled "eggs")
- 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.
Per Serving: 67 calories; 1.2 g fat; 5.7 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 209 mg sodium. Full nutrition