A lot of people don’t understand how it’s the case that eggs were and are still my greatest craving during the process of giving up all animal products. Cheese? No, not really (and believe you me I was the biggest cheese fan on this dear planet). The flavour and texture I miss are bog standard hard boiled eggs, the main ingredient in the favourite finger food that is the deviled egg.
At family gatherings I would, as a child, scarf the deviled eggs like they were my only sustenance in weeks. It’s a party snack I’ve always loved, but in adulthood my increasingly underachieving social life has prevented me from an encounter. Only last week did I suddenly recall this food memory, and behold the result.
Recipe Notes
I used a batch of fresh, firm nigari tofu which I made myself, but firm-ish bean curd should do. As far as quantities are concerned, the ingredients and amounts listed below are to be viewed as more of a suggestion. Maybe you don’t have that much tofu or you want smaller pieces, or perhaps you just want to eat a chunk of curd with a squirt of the deviled filling.
Make a huge tray for vegan party food!
Deviled Tofu
- Directions/Method
- Cut the tofu into six 40-ish gram squares and spoon a hunk of tofu out of the middle of each, ensuring there’s enough space between the hole and the edge of the tofu to avoid the whole thing collapsing.
- Add all of the ingredients but the paprika, along with the bean curd you’ve removed from the squares, to a bowl. Chuck in the remaining 60 grams of tofu and mix well. You can do this either by hand or with a beater (the latter being better if you make larger quantities of course).
- Pipe filling into the tofu squares or place inside with a small teaspoon. Sprinkle each “egg” with a small pinch of paprika to garnish.
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