Deviled "Eggs"
I tend to lean towards mayo for.
Recipe Summary Deviled "Eggs"
This tofu recipe is great appetizer when entertaining vegan guests or those with egg allergies. They're just as much fun as real eggs without the shell peeling!Ingredients | Sweet Deviled Eggs Miracle Whip1 (12.3 ounce) package light firm tofu, drained½ cup cider vinegar¼ cup chickpeas (Optional)1 tablespoon spicy brown mustard1 tablespoon nutritional yeast1 pinch cayenne pepper, or to tastesalt and ground black pepper to taste1 tablespoon chopped fresh chives1 pinch paprikaDirectionsWrap drained tofu in a clean, lint-free dish towel and place on a plate. Set another plate or block of butter on top. Place in the refrigerator to drain for 30 minutes.Preheat oven to 350 degrees F (175 degrees C). Line a small baking dish with parchment paper.Unwrap tofu and discard accumulated liquid. Cut tofu widthwise into 4 equal pieces. Carve each piece into the shape of half an egg white using a spoon. Hollow out the center of each piece to create a spot for the "yolk." Reserve all the scraps.Marinate "egg whites" in cider vinegar in a shallow dish for 10 to 15 minutes. Remove from vinegar and transfer to the prepared baking dish.Bake tofu in the preheated oven for 10 minutes.Combine tofu scraps, chickpeas, mustard, nutritional yeast, cayenne pepper, salt, and pepper in a food processor; blend until smooth. Spoon mixture into a resealable plastic bag and snip off one corner.Pipe the chickpea mixture into the hollows in the tofu. Garnish with chives and paprika. Chill before serving.The leftover "yolk" mixture makes a great sandwich spread.Nutrition data for this recipe includes the full amount of cider vinegar. The actual amount of vinegar consumed will vary.Info | Sweet Deviled Eggs Miracle Whipprep: 20 mins cook: 10 mins additional: 40 mins total: 1 hr 10 mins Servings: 4 Yield: 4 deviled "eggs"
TAG : Deviled "Eggs"Appetizers and Snacks, Deviled Eggs, No Mayo Deviled Egg Recipes,