Vegan Deviled Eggs

This tongue-in-cheek appetizer makes for a fun party food and showcases the wide-range of vegan cooking. Vegan egg adapted from vegan blog: Meet the Shannons.
Featured at our Pearlridge Class: "Potluck Show-Stoppers" on 11/21/11.

Ingredients

• Olive oil
• 1 (14-ounce) package Extra-Firm tofu, drained & pressed dry
• ½ cup Veganaise
• 1 Tablespoon Dijon mustard
• ½ teaspoon turmeric
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon Spike seasoning
• 3 Tablespoons nutritional yeast
• Paprika, to garnish
• ½ cup finely chopped green onions

Instructions

1. Preheat oven to 350°. Coat a large baking dish with olive oil.
2. Cut tofu in half lengthwise. Keep halves stacked. Cut 3 equal slices lengthwise. Rotate tofu and make 2 equal cross-wise slices. Yields 18 bite-sized squares.
3. Taking a ¼ teaspoon measuring spoon, carefully scoop out the middle of each square - taking care not to scoop too deep. Place scooped tofu into a mixing bowl.
4. To make “yolk”: Break up scooped tofu with hands until crumbly. Add all remaining ingredients except for paprika and green onions. Stir until well combined - mixture should be mustard yellow.
5. Scoop “yolk” into cups of “eggs”.
6. Place “eggs” in baking dish and bake for 15-20 minutes or until “egg” has browned slightly. Remove from oven to let cool.
7. Dust each “egg” with paprika and garnish with green onions. Serve and enjoy!

Yields 18 pieces

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