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Vegan Deviled Eggs

In Salads and Sides on April 4, 2010 at 8:29 pm

Today was a potluck VeganEaster brunch at our house and on this day of miracles I achieved one of my own.  No, nothing as awesome as zombies ascending to the heavens or bunnies traipsing around hiding candies, but still….deviled eggs!  They turned out tasting just like the real thing, so we got all the yummy flavor without the gross-out factor.  Awesome.

Eggiwegs

Vegan Deviled Eggs Recipe
Makes 32 half eggs. You’ll need to start these the day before you want to serve them, as the whites need to set overnight. Use the same type of egg molds that they sell for making candies and such. The Mr. ordered mine for me from Amazon.

The day before….

Egg whites
3 boxes of firm silken tofu
8 Tbs agar (I used 4 this time and they weren’t quite as solid as I would have liked)
3/4 c water
3 tsp Kala Namak (black salt, tastes and smells like eggs. You can buy it in Portland at the Meadow, land of all things deliciously salty.)
A tiny bit of canola oil

Get our your food processor or blender and dump all of the tofu in there and whir until creamy.
Lightly oil the insides of all of your egg molds. This will ensure that the eggs will slip out easily once they are set. The best way to do this is to coat the corner of a paper towel in oil and use that to apply the oil to the molds.
Put the agar and water into a pot and bring it to a boil, then reduce the heat and simmer until the agar is dissolved – about 5 minutes. Right at the end add the salt and stir thoroughly until dissolved. Once this mixture is ready pour it into the creamy tofu and process for a couple minutes until it’s well incorporated.
Immediately start spooning the mixture into your molds. This stuff sets quick, so work fast. Each mold will take about a spoonful and a half. For presentation purposes you should endeavor to get the top of each as level as possible before moving on. Once you’ve used up all of your mixture, put the molds in your fridge overnight to set.

The day of….

Take your whites our of the fridge and, using a melon baller or a teaspoon, hollow out a hole in each half egg (this is for no other reason but to imitate where the yolk would have been in a real egg. Yes, I know it’s wasteful to throw these itty bitty half spheres out. Eat them right now if you want to). Once you’ve done this, put the eggs back in the fridge. You want to leave them in the cold as long as possible so they remain set.

The yolk
1/3 block of extra firm tofu (not silken), pressed
1/4 c chopped sweet onion
3 Tbs Wildwood Garlic Aioli/regular Vegenaise if you don’t have the aioli
1 1/2 Tbs yellow mustard
1 Tbs stone ground mustard
2 tsp curry powder
2 tsp turmeric
1 tsp Kala Namak
sea salt and black pepper to taste

Process all of this in your processor until smooth, then spoon it into a ziploc bag.

Bringing it all together
Gently ease the whites out of the molds onto your serving platter one by one.
Cut a quarter inch off of one of the bottom corners of the ziploc bag with the yolk in it, effectively creating a pastry bag. Use this to fill the hollow of each egg white, squeezing the bag gently and swirling decoratively.
Once all of the whites have been filled, sprinkle each egg with a little paprika, garnish as you like, and serve.

Hooray!

Other wonderful brunch items today included an incredible scramble with sundried tomatoes and kalamatas, some great homefries with rosemary and garlic, gluten-free french toast with fresh strawberry sauce, a raw carrot cake, mimosas and coffee, bacon, and an adorable lop-eared bunny centerpiece made entirely of fruit.

What a great group of friends we have!  Even those who aren’t vegan really went all out for the occasion.  And after we ate Mr. Awesomepants had a special surprise – he’d hidden 50 plastic eggs filled with vegan treats and candies and even little prizes!

I’d made sure to reserve out a few eggs, and after all of our guests had left the Mr. and I went to Back to Eden, Food Fight!, Scapegoat Tattoo, and the Red & Black Cafe and shared the deviled love.  You should have seen the look on people’s faces as I entered these vegan establishments carrying what they thought were real deviled eggs!  And then the absolute surprise when they learned that they were actually made of tofu and that they tasted totally spot on!  A great day all around.

Back to Eden

Food Fight!

Brian from Scapegoat Tattoo says he'd never liked real eggs, but he liked these. Success!

This happy fellow at the Red & Black Cafe hadn't had deviled eggs in 15 years and had been missing them until I came along.

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