Your guests will love these bite-size deviled potatoes, made with a creamy, yet tangy tofu-based ”yolk” center. Use baby purple potatoes if you can find them for an added wow-factor, or simply use baby golden potatoes or fingerlings.
Vegan-Friendly Deviled Potatoes
Servings 10
Calories 56 kcal
Ingredients
“Yolk” filling
- 8 oz. organic extra-firm tofu
- 3 Tbsp. extra-virgin olive oil or avocado oil
- 1 Tbsp. dijon mustard
- ½ Tbsp. apple cider vinegar + more to taste
- ¾ tsp. turmeric omit if using purple potatoes
- 1 tsp. Himalayan pink salt or Celtic salt
- ½ tsp. onion powder or garlic powder
Garnish (optional)
- Paprika or smoked paprika
- ¼ cup chopped scallions or dill for garnish
Instructions
Potatoes
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Bring a pot of heavily salted water to boil. Add potatoes and cook for 12-15 minutes, until cooked through. Tip: Test by slicing one in half – it should slice easily and cleanly.
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Use colander to drain potatoes. Let cool for a few minutes before refrigerating until chilled, about an hour or so. In the meantime, prepare the “yolk” filling.
“Yolk” filling
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Combine all ingredients in blender until smooth and creamy. Use tamper to scrape down the sides. Transfer mixture to bowl and chill until ready to assemble.
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When potatoes are chilled through, remove from fridge, slice each in half, and lay them out on a serving platter, cut side up. Use piping bag (or a zip-top bag with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg.
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Garnish with a pinch of paprika and fresh herbs.
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Vegan-Friendly Deviled Potatoes
Amount Per Serving (1 g)
Calories 56
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 223mg9%
Potassium 56mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 26IU1%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.