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36th Place
108 Votes

Tofu Deviled “Eggy” Bites

Serves: 8 | Time to prepare: 15 minutes

These bite-sized "eggs" get their traditional deviled egg flavor from black salt, an ingredient commonly found at Indian markets under the name kala namak.


  • 1 pound extra firm tofu
  • 1 cup package of firm silk tofu
  • 1 cup cooked white beans, drained and rinsed
  • 2 tablespoons vegan mayonnaise (like Vegenaise)
  • 1 tablespoon yellow mustard
  • 1 teaspoon turmeric
  • 1/2 teaspoon black salt (plus about 1 Tbsp. more for spreading on “egg whites”)
  • 1 tablespoon dill pickle relish
  • 1/2 tablespoon red onion, very finely minced
  • black pepper, to taste
  • paprika, for garnish
  • fresh chives (optional, for garnish)


1)Drain water from the extra firm tofu. Wrap in several layers of paper towels and place on a plate. Put something heavy on top, like a jar or book, and allow to press in the fridge for at least 30 minutes.
2)After extra firm tofu is pressed, cut it in half. Then cut each half into four quadrants or squares. Slide a knife on the side of each quadrant to cut three squares from each. In the end, you should have about 24 little squares. If these instructions are too confusing, just cut into bite-sized squares and aim to get about 20 to 24. Set aside.
3)Place the silk tofu, beans, mayonnaise, mustard, turmeric, and one teaspoon black salt into a food processor. Process for about a minute or until smooth. Transfer to a mixing bowl and stir in relish, onion, and black pepper. Set aside.
4)Pour the other tablespoon of black salt into a small bowl. Using your fingertip, rub a touch of black salt on each white firm tofu square. Top each square with a dollop (about one teaspoon) of the yellow silk tofu mixture.
5)Sprinkle with paprika and top with chives.
6)Makes about 24 bites.