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Easy Deviled Tofu! ????
This month has been unhinged. Just when I was starting to feel comfortable with work, I fractured my foot. The story is incredibly lame so I won’t bore you with it, but I’ve been sentenced to a boot for 4-6 weeks.
In between here and there, we’ve hosted my boyfriend’s parents at our house, went camping, and a couple friends came to visit from out of town. My sister also stayed with us this weekend. In between playing catch up with the house, not being able to walk that great, I’ve again been slacking on my favorite hobby: this blog.
I’m really excited to share this recipe with you all – easy deviled tofu is awesome. I made it with Easter in mind, but honestly they’re such a treat to eat all spring and summer long.
With only a few ingredients like tofu, vegan mayo, dijon mustard, apple cider vinegar, turmeric, kala namak black salt, sea salt, and paprika you’re well on your way to making this easy deviled tofu.
Let’s chat for a second about kala namak black salt. It’s weird and it’s stinky, but it gives the tofu an eggy flavor that can be quite convincing! Kala namak black salt also makes an appearance in my vegan cobb salad. For that recipe, I recommend mixing the salt in the tofu outside as it offgases stinky smells. I recommend the same rubbing the tofu blocks for easy deviled tofu, I mean, why stick up your kitchen?
Preparing easy deviled tofu is so easy! Is that redundant? ????Seriously though – I think the hardest part about making these little devils is cutting the tofu into evenly sized rectangular prisms. So that’s step one! After you’re happy with the look, take them outside and toss a pinch of kala namak black salt on each piece and sprinkle the whole side with sea salt. Rub in the black salt, then flip and repeat on the other side.
While you let the tofu off-gas outside, combine some more tofu mayo, dijon, apple cider vinegar, turmeric, a little more kala namak, and sea salt into a food processor. Blend it all together until smooth and creamy,
Add the yellow blended mix into a piping bag (In my case, I used a small sandwich bag and cut the tip) and top each piece of tofu. Sprinkle with smoked paprika – I did this by adding a little paprika to a mesh tea steeper and gently tapped the top once over each deviled tofu. If you’re feeling really fancy, you can also top each easy deviled tofu with a piece of quick coconut bacon.
Easy deviled tofu is my jam. Bring them to a potluck or serve them as an hors d’oeuvre at your own party. The nice thing about easy deviled tofu is that it keeps for several day. That way you can eat them after work or school throughout the week.
In this segment, I suggest a song for you to listen to while making easy deviled tofu! You can even stream it right here in your browser! Today’s Recipe Jam is True Faith by New Order.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!
Easy Deviled Tofu
- food processor
Tofu Egg Pieces
- Cut super firm tofu into 12 small rectangular shapes. Sprinkle a small pinch of kala namak black salt and an even smaller pinch of sea salt on each piece. Gently rub the salt into the tofu. Flip the tofu onto its opposite side and repeat.
- Add all the filling ingredients into a food processor. Blend until smooth and creamy.
- Add the filling into a plastic sandwich bag and cut the corner (or use a piping bag). Decoratively pipe the filling onto each piece of salty tofu.
- Add a shake of smoked paprika to each tofu deviled egg and a few pieces of quick coconut bacon (optional). Serve immediately or store in the refrigerator for several days.