~~ Vegan ~~
Deviled Eggs
Roasted Potato
Full recipe
Vegan Deviled "Eggs"
Deviled potato "eggs" are a tasty vegan twist on this classic recipe.
It's the easiest and most nutritious way to make the recipe without eggs!
Tofu + Potato Filling
Just roast your potatoes, scoop their centers and mix with flavorful ingredients.
Add filling back to the potato skins and you're done!
Mini potatoes
Firm tofu
Vegan mayonnaise
Dijon mustard
Apple cider vinegar
Nutritional yeast
Onion powder
Ground turmeric
Paprika
Salt
Olive oil
Ingredients
See ingredient amounts
1. Roast Potatoes + Cool
2. Slice + Scoop Potato
3. Prepare Filling
4. Assemble + Serve
How to Make It
Full instructions
Roast Potatoes + Cool
Step 1:
Preheat your oven and wash the mini potatoes.
Place potatoes on a lined baking tray and toss with oil and salt.
Roast Potatoes + Cool
Step 1:
Roast until very soft and it's easy to poke a fork through the center of your potato.
Let cool until easy to handle (you may wish to refrigerate).
Slice + Scoop Potato
Step 2:
Slice each potato in half. Scoop their centers, leaving some around the edges.
Add scooped potato to a large mixing bowl and set aside the skins.
Prepare Filling
Step 3:
Add tofu into the mixing bowl with potato centers.
Add remaining ingredients and beat with an electric hand mixer until smooth.
Assemble and Serve
Step 4:
Scoop or pipe the filling back into your roasted potato skins.
Top with extra herbs/ spices if desired, then serve cold or at room temperature.
Refrigerate in an airtight container for up to 5 days.
Serve cold or let warm to room temperature first.
How to Store Leftovers
Get the full recipe
~~ Vegan ~~
Deviled Eggs
Roasted Potato
Get the full recipe