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Angelic Deviled Potatoes

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< 1 min read
Summary

How did you make that? How did you get it to taste like real deviled eggs? Is that magic? These are just a few of the questions you’ll hear from friends and family. Unlike traditional deviled eggs that use the egg yolk, which contains cholesterol and saturated fat, these are made with organic tofu, which doesn’t have either. Don’t forget to hide a few away in the fridge for yourself so they don’t all disappear!

Yields8 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

Potatoes
 12 organic potatoes (new or baby, about the size of an egg)
 ¼ tsp salt (optional)
Filling
 8 oz organic tofu (firm or extra firm)
 2 tbsp lemon (juiced)
 2 tsp organic apple cider vinegar
 ¾ tsp mustard powder
 ½ tsp ground turmeric
 1 tsp dijon mustard
 2 tsp pure maple syrup
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 smoked paprika (as desired)
 chives (chopped, as desired)

Directions

1

Boil potatoes: Add potatoes and enough water to cover them (with about 1” over the top) to a medium stovetop pot. Add salt if using. Bring to a boil.

2

Boil for 15–20 minutes or until potatoes are tender (not too soft that they break apart). Drain and place in an ice bath to prevent further cooking. (Add ice and enough water to completely cover the potatoes in a large bowl until they cool off, then drain.)

3

Add all the filling ingredients, except for the smoked paprika, to a blender or food processor and blend until super creamy.

4

With a melon baller or spoon, scoop just a portion of the center of the potato to form a contour or crater for the filling (put the scooped out potato in a small bowl and use later in a salad or stir fry or to thicken a soup recipe.)

5

With a tablespoon, generously scoop the filling into each potato center. Sprinkle with paprika and chives, if desired.

Chef's Notes

What to do with the potato centers
You can add the centers to the filling mixture if you like. It’ll still turn out yummy, but might be a bit less creamy and more grainy.

Otherwise, use the potato to thicken soups, add to stir-fries, make a mini mashed potato side, or enjoy by itself with a little seasoning.

If you have leftover filling
Slice an avocado in half, remove the pit and add the filling for a healthy snack.

Use it as a sandwich or wrap condiment.

Spread on avocado toast.

Use it as a dip for grilled tofu or tempeh.

Ingredients

Potatoes
 12 organic potatoes (new or baby, about the size of an egg)
 ¼ tsp salt (optional)
Filling
 8 oz organic tofu (firm or extra firm)
 2 tbsp lemon (juiced)
 2 tsp organic apple cider vinegar
 ¾ tsp mustard powder
 ½ tsp ground turmeric
 1 tsp dijon mustard
 2 tsp pure maple syrup
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 smoked paprika (as desired)
 chives (chopped, as desired)

Directions

1

Boil potatoes: Add potatoes and enough water to cover them (with about 1” over the top) to a medium stovetop pot. Add salt if using. Bring to a boil.

2

Boil for 15–20 minutes or until potatoes are tender (not too soft that they break apart). Drain and place in an ice bath to prevent further cooking. (Add ice and enough water to completely cover the potatoes in a large bowl until they cool off, then drain.)

3

Add all the filling ingredients, except for the smoked paprika, to a blender or food processor and blend until super creamy.

4

With a melon baller or spoon, scoop just a portion of the center of the potato to form a contour or crater for the filling (put the scooped out potato in a small bowl and use later in a salad or stir fry or to thicken a soup recipe.)

5

With a tablespoon, generously scoop the filling into each potato center. Sprinkle with paprika and chives, if desired.

Angelic Deviled Potatoes