Description
This vegan version of deviled eggs uses baby golden potatoes filled with a smooth and creamy tofu-based mixture seasoned with dijon mustard, turmeric, and kala namak salt to mimic the classic deviled egg flavor. The potatoes are boiled until tender, chilled, then topped with a flavorful, eggy tofu filling and garnished with smoked paprika and fresh herbs, making a perfect plant-based appetizer or snack.
Ingredients
Scale
Filling 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
Garnish
- 1 pinch smoked paprika
- 1/4 cup chopped onion chives or dill
Potatoes
- 2 lb baby golden potatoes or fingerlings
Instructions
- Make the Filling: Add all the filling ingredients into a powerful blender or food processor and blend until completely smooth and creamy. You may need to stop and scrape down the sides to ensure even blending. Taste and adjust the seasoning, adding more apple cider vinegar or kala namak salt if desired. Refrigerate the filling for a couple of hours until chilled and set.
- Cook the Potatoes: Scrub and rinse the potatoes well. Place them into a medium pot and cover with cold water. Add a pinch of sea salt and bring to a boil. Boil for 12 to 18 minutes or until the potatoes are tender when pierced with a knife. Avoid overcooking them so they hold their shape. Drain in a colander and let them dry in their own steam for a few minutes. Refrigerate until completely chilled.
- Assemble the Deviled Potatoes: Cut each chilled potato in half lengthwise. Fit a piping bag with your favorite decorating tip and fill it with the tofu filling. Pipe the filling onto each potato half generously. Arrange on a large platter and garnish with a light dusting of smoked paprika, and sprinkle with fresh chives, dill, or vegan bacon bits as desired.
- Optional WFPB + Plantricious Adjustment: To make this recipe compliant with whole-food plant-based and Plantricious diets, substitute the olive oil in the filling with tahini or vegetable broth.
Notes
- Use kala namak salt for an authentic eggy flavor as it contains sulfur compounds similar to eggs.
- The potatoes must be cooled completely before assembling to ensure the filling doesn’t melt or slip off.
- Adjust the filling seasoning after blending to suit your taste preferences.
- This recipe can be prepared a day ahead; just keep the potatoes and filling refrigerated separately until assembly.
- For a gluten-free version ensure all condiments like mustard are gluten-free.
- The smoked paprika garnish adds a subtle smoky flavor that complements the filling.
- Tahini or vegetable stock replacements keep the recipe oil-free for those following stricter plant-based diets.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Vegan, American-inspired
Keywords: vegan deviled eggs, deviled potatoes, tofu filling, plant-based appetizer, vegan snack, kala namak recipe
