Vegan Deviled Eggs
Servings: 24 Eggs
Print Recipe
Ingredients
- 2 530 g packages firm tofu
- 1/4 cup lemon vinaigrette 2 tablespoons lemon juice with 3-4 tablespoons canola oil, with a small pinch of pepper, stevia leaf powder and mustard powder
- 2 ripe medium sized avocados
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon Salt free seasoning
- 1/2 teaspooon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon nutritional yeast
Garnish:
- 1 Paprika
- 2 tablespoons chives chopped
Instructions
- Preheat oven to 350 degrees F.
- Slice tofu block lengthwise into six 1 inch slices. Do not cut it widthwise into squares slices. You want rectangle slices.
- With a small biscuit cutter, cut sliced tofu into rounds.
- Brush tofu rounds on both sides liberally with lemon vinaigrette and place on a baking sheet.
- Bake for 35-45 mins, turning once, until slighlty browned and firm, chewy consistancy of cooked egg white.
- Once done, remove from oven and let cool on a rack.
- Prepare the "yolk": Place the avocado into a food processor with the mayonnaise, salt free seasonings of your choice, onion powder, garlic powder, epper, and nutritional yeast. Blend well, scrapping down the sides occasionally until smooth and creamy.
- Preparing eggs: Once tofu rounds are cool, place on a serving tray. Scoop or pipe a half teaspoon of the avocado mixture onto the center of each round.
- Garnish each with a sprinkle of paprika and some chopped chives
- Chill until serving.