Egg-free deviled "eggs" for Easter or any other time!
Category: Appetizer
Yield: 24 "eggs"
Ingredients
"Whites"
2 cups unsweetened, unflavored almond milk
2 tsp agar agar powder
¼ tsp kala namak (black salt)
"Yolks"
½ lb extra firm tofu
2 Tbsp vegan mayonnaise (I used Nayonaise)
2 Tbsp vegetable oil
2 tsp dijon mustard
1 tsp white wine vinegar
¾ tsp kosher or sea salt
½ tsp kala namak (black salt)
½ tsp turmeric
Freshly ground pepper to taste
Paprika, for garnish
Instructions
Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set.
Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.
Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half.
Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg).