VEGAN DEVILED TOFU
1 t. salt
2 cups warm water
1 lb firm tofu (faux the "Egg whites"
1/2 lb firm tofu (for filling)
1/2 cup + 1 t. Veganaise
or other soy mayo
1/2 t. mustard
3/4 t. salt
1/8 t. pepper
3/4 t. tumeric
2 t. turmeric
2 t. rice vinegar
1/2 t. vegan Worcestershire sauce
Paprika
Cherry Tomatoes
1. "Egg Whites": Combine salt and water in a large baking dish and stir well to dissolve the salt and set aside.
2. Drain and rinse the 1 lb of tofu. Cut tofu into one-half-inch thick slices
vertically, cut each slice in half to become 2 pieces that are almost square. Using a small paring knife, form each square into an oval, imitating the shape of a hard-boiled egg cut in half.
3. Then, with a small spoon, carefully scoop out the centers of each of the ovals to form a cavity.
Marinate all the prepared ovals in the salt water while preparing the filling. Add cut-away pieces to the filling.
4. FILLING: Drain and rinse the 1/2 lb tofu. Using the fingers, crumble the tofu into a medium-size mixing bowl.
5. Add remaining ingredients except the paprika and cherry tomatoes and stir well to blend throughly,
adjust seasoning to taste if needed.
6. Drain "Egg whites" on several layers of paper towels and fill cavities with prepared filling.
7. Sprinkle the tops with paprika and arrange leaving the center open for the cherry tomatoes.
Makes about 16 halves.
And yes those are vegan Carrot Cake cupcakes from Spiral Diner- Yum! (see previous blog post for details on Spiral)
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