Deviled Tofu Eggs

Makes 6 portions

www.ZsusVeganPantry.com

1 (14 to 16-ounce) package firm or extra firm tofu, pressed overnight

1 garlic clove, sliced

½ teaspoon + ⅛ teaspoon Indian black salt (kala namak), divided

¼ teaspoon sea salt

1 teaspoon onion powder

½ teaspoon ground turmeric

1 tablespoon vegan mayonnaise

1 teaspoon yellow mustard

pinch cayenne

1. Cut your tofu into 6 pieces:

Now your creative side can show. Make it look like the half of an egg by slicing the sides into a smooth football-shape. Reserve the shaved pieces. Using a melon baller, hollow out a cavity in the center of the tofu. Reserve these pieces of tofu.

2. Transfer the hollowed-out tofu pieces to a saucepan. Add enough water to just cover. Add the garlic slices, ½ teaspoon black salt and sea salt, and the onion powder. Simmer your tofu gently for 10 minutes. Drain the tofu, reserving the cooking liquid. Cool the tofu in the refrigerator for 1 hour to firm up.

3. Return the cooking broth to simmer. Add the turmeric and the reserved tofu pieces.

Simmer for 10 minutes. Cool in the refrigerator for 45 minutes to firm up.

4. Using a personal blender, blend the yellow tofu pieces with the mayo, mustard, ⅛ teaspoon black salt and pinch of cayenne. Taste and adjust the seasoning with black salt. Using a piping bag or a plastic zip top bag with a corner snipped, pipe the blender mixture into the hollowed out cavities of the cooled tofu whites. Chill and serve.