Starter · Vegan
Vegan Devilled Eggs
35 min5 servingsEasy
🔀 Several ways to make it
Vegan
Devilled eggs without eggs. The white is silken tofu set with kala namak, the mimosa is sieved firm tofu, the mayo is soy cream. Kala namak (sulfurous black salt) delivers the egg flavour. Genuinely surprising.
Equipment needed
- Saucepan
- Wooden spoon
- Mixing bowl
- Knife
- Cutting board
- Colander
Allergens
MustardSoy
Nutrition facts
- Calories
- 145 kcal
- Protein
- 9 g
- Carbs
- 3 g
- Fat
- 11 g
- Fibre
- 0.5 g
- Sodium
- 310 mg
Method
- 1Blend the silken tofu, agar-agar, water and kala namak. Pour into a pan and bring to a boil, stirring. Once boiling, cook for 2 minutes stirring vigorously. Pour into half-egg moulds and refrigerate for 2 hours.💡 The whyAgar-agar must reach a boil to set. No boiling means it won't firm up.
- 2Press the firm tofu in a cloth to remove water. Crumble and push through a fine sieve using the back of a spoon until you get a fine mimosa texture. Mix with turmeric, kala namak and oil. Refrigerate.
