Reinvent the classic stuffed egg with this vegan twist! These plant-based bites feature halved tofu "egg whites" filled with a creamy, zesty "yolk" made from seasoned tofu, nutritional yeast, mustard, and turmeric. Perfectly spiced and beautifully presented, these vegan stuffed eggs are a fun and flavorful addition to any appetizer spread.
Ingredients
For the Egg Whites:
2 cups Unsweetened Cashew Milk (or plant milk of choice)
2 tps Agar Agar powder
1/8 tsp Salt
Dash of Black Salt (Kala Namak) for egg-like flavor
For the Yolk Filling:
8 oz Firm Tofu (drained and pressed)
1/2 cup Vegan Mayonnaise (adjust to taste)
1 Tablespoon Yellow Mustard
1 Tablespoon Nutritional Yeast
1/2 tsp Black Salt (Kala Namak) adjust to taste
1/2 tsp Turmeric
1/4 tsp Garlic Powder
Instructions
Place the empty egg-shaped silicone molds in the fridge to chill.
In a saucepan, combine the cashew milk and agar agar powder. Whisk gently to dissolve.
Bring the mixture to a boil over medium heat, then reduce to a simmer for 2 minutes, stirring continuously.
Remove from heat and stir in the salt and a dash of black salt.
Pour the mixture into egg-shaped silicone molds. Should make 12 half egg mold shapes.
Refrigerate for about 15 minutes or until set.
In a food processor, blend the firm tofu until smooth.
Add vegan mayonnaise, yellow mustard, nutritional yeast, or salt, black salt, turmeric, and garlic powder. Blend until well combined.
Once the egg whites are set, carefully remove them from the molds.
Using a small spoon or melon baller, create a small indentation in the center of each egg white to hold the filling.
Transfer the yolk filling into a piping bag fitted with a star tip. Pipe the filling into the indentations of each egg white. Or use a small spoon to fill the egg whites.
Garnish with a sprinkle of paprika and chopped chives or dill, if desired.
Arrange the vegan deviled eggs on a serving platter.
Serve chilled.
Link to the Black Salt for eggy taste:
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