Deviled Potatoes  (Vegan Deviled Eggs)

Yield

8 people

Time

1 hour 35 minutes

The best vegan deviled potatoes with a creamy eggy filling thanks to the magical combo of black salt (Kala Namak), turmeric and tofu. 

Ingredients

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

1.   Add all of the filling ingredients into a powerful blender (or food processor) and process until smooth and creamy. You might need to use the temper or stop and scrape down the sides of the bowl so all the ingredients get processed perfectly together. Adjust seasonings and refrigerate for a couple of hours until chilled and set.

2. Scrub and rinse the potatoes well. Add to a medium pot covered with cold water and bring to a boil. Season with a good pinch of sea salt and boil for 12 to 18 minutes or until cooked through. Take good care not to overcook them. The potatoes are done when pierced with a knife and the knife slides back out easy. Drain in a colander and allow to dry in their own steam for a few minutes. Refrigerate until completely chilled.

3.  Cut each boiled potato in half lengthwise. Use a piping bag with a favorite decorating tip and fill it with the eggy filling. Place the potato halves on a a large platter and pipe some of the filling on top. Garnish with a light dusting of smoked paprika, fresh chives, dill or vegan bacon bits.

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