Vegan Deviled “Egg” Salad
Creamy and flavorful vegan deviled “egg” salad that tastes just like the real thing! Perfect for sandwiches or crackers.
Equipment
- blender or food processor
- knife
- Cutting board
- spoon
Ingrediënten
- 10 –12 ounces 280–336 g extra-firm tofu, drained, pressed, and crumbled
- 2 tbsp 30 g prepared yellow mustard
- ½ cup 120 ml extra-virgin olive oil
- 1 tsp white miso
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp turmeric
- Salt and pepper to taste (use black salt for an egg-like flavor)
Instructies
- Add the crumbled tofu, mustard, olive oil, miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper to a blender or food processor.
- Blend until the mixture is very smooth.
- Use as a sandwich filling, spread on crackers, or prepare as tofu deviled eggs.
For Sandwich Variation:
- Mix in 3 chopped scallions and 1 finely diced celery stalk to the prepared filling.
For Tofu Deviled Eggs:
- Press an extra-firm block of tofu and cut into rectangular blocks (2 inches long × 1.
- 5 inches wide × 0.
- 75 inch tall).
- Scoop out a small “bowl” in each block and pipe in the filling.
- Sprinkle with paprika before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Chardonnay or a sparkling wine for a delightful combination with the creamy, savory flavors.Nutritional Information
Calories: 210 kcal | Carbohydrates: 4 g | Protein: 8 g | Fat: 18 g | Sugar: 1 g | Salt: 0.6 g
