Dinner

Vegan Deviled Potatoes Recipe

Name: Vegan Deviled Potatoes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 14 oz firm or extra firm tofu; 1 Tbsp dijon mustard; 1/2 Tbsp apple cider vinegar (plus more to taste); 3/4 tsp turmeric; 1 tsp kala namak salt (plus more for garnish); 3 Tbsp extra virgin olive oil (use tahini or vegetable stock for WFPB and Plantricious diets); 1/2 tsp onion powder; 1 pinch smoked paprika; 1/4 cup chopped onion chives or dill; 2 lb baby golden potatoes or fingerlings

Byanna orden November 7, 2025November 7, 2025

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Introduction

Deviled Potatoes offer a creative vegan twist on the classic deviled eggs, using creamy tofu filling and tender baby potatoes. This flavorful appetizer is perfect for parties or a satisfying snack, combining smoky, tangy, and savory notes in every bite.

The image shows several halved boiled potatoes placed on a white plate with a subtle rim detail. Each potato half has three visible layers: a pale yellow base of smooth boiled potato, topped with a thick swirl of creamy light yellow mashed potato filling, sprinkled lightly with reddish paprika powder. On top of the mashed potato swirl is a small garnish of bright green dill and chopped chives, adding a fresh touch. The background is a white marbled texture, with soft lighting highlighting the creamy and smooth texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz firm or extra firm tofu
1 Tbsp dijon mustard
1/2 Tbsp apple cider vinegar (plus more to taste)
3/4 tsp turmeric
1 tsp kala namak salt (plus more for garnish)
3 Tbsp extra virgin olive oil (use tahini or vegetable stock for WFPB and Plantricious diets)
1/2 tsp onion powder
1 pinch smoked paprika (for garnish)
1/4 cup chopped onion chives or dill (for garnish)
2 lb baby golden potatoes or fingerlings

Instructions

Make the Filling: Combine tofu, dijon mustard, apple cider vinegar, turmeric, kala namak salt, olive oil, and onion powder in a powerful blender or food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. Adjust seasonings to taste, then refrigerate for a couple of hours until chilled and set.
Cook the Potatoes: Scrub and rinse the potatoes well. Place them in a medium pot and cover with cold water. Add a pinch of sea salt and bring to a boil. Cook for 12 to 18 minutes until tender when pierced with a knife but not overcooked. Drain and let them dry in their own steam for a few minutes, then refrigerate until completely chilled.
Assemble the Deviled Potatoes: Cut each cooled potato in half lengthwise. Fill a piping bag with the tofu filling and pipe it generously onto each potato half. Arrange the halves on a platter and garnish with a light dusting of smoked paprika, chopped chives or dill, and extra kala namak if desired.

Tips & Variations

For a Whole Food Plant-Based (WFPB) or Plantricious diet, replace the olive oil with tahini or vegetable broth to keep the filling creamy and compliant.
Feel free to add a small amount of garlic powder or nutritional yeast to the filling for extra flavor depth.
If you don’t have a piping bag, you can spoon the filling onto the potatoes and smooth it with a small spatula or the back of a spoon.

Storage

Store deviled potatoes covered in an airtight container in the refrigerator for up to 3 days. They are best served chilled but can be brought to room temperature before serving. Avoid freezing, as the potatoes may become watery and the texture of the filling may change upon thawing.

How to Serve

The image shows a white rectangular plate holding many deviled eggs arranged in neat rows. Each deviled egg has two layers: the bottom half is the smooth pale yellow egg white base, and the top half is a creamy, piped, bright yellow filling with a slightly ridged texture. The filling is sprinkled with small pieces of chopped green herbs, a dusting of red paprika, and small dark seeds or peppercorns. Some eggs are also decorated with delicate light purple flower petals and sprigs of fresh green herbs. The plate is on a white marbled surface with some scattered herbs and petals around, creating a fresh and elegant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use small red potatoes or fingerlings as alternatives. Just make sure they are small enough to be halved and used for stuffing.

What is kala namak salt and why is it used here?

Kala namak, or black salt, has a distinctive sulfurous flavor similar to eggs. It adds an “eggy” taste to the tofu filling, which is what helps make this vegan version of deviled eggs taste authentic.