Easy Vegan Deviled Eggs (Potatoes and Tofu) (made with potatoes) - Damn Tasty Vegan (2024)

Easy vegan deviled eggs made with potatoes and tofu. Perfect vegan appetizer to bring to a party and share with your friends. Gluten free, dairy free and high in protein. You will be amazed how much these taste like eggs!

Potatoes and tofu tasting like deviled eggs? I can’t be serious, right? Well, I’m absolutely serious, folks!

Before going vegan and learning about the cruelty of the chicken eggs industry, (yes, this includes free-range and backyard hens) I really enjoyed deviled eggs.

There was just something about the creamy, sulfur tasting filling and the chewiness of the egg whites. It was the perfect appetizer at a party.

While I don’t miss eating eggs, I was really excited to mess around with this recipe and find a way to re-create a vegan version of these tasty party appetizers.

If you'd like more delicious appetizer and side dish recipes make sure to check out this Grilled Vegetable Pasta Salad, Easy Vegan Potato Salad or this High Protein Quinoa Black Bean Salad next.

❤️ Why you'll love this recipe

• This vegan egg recipe really taste like hard-boiled eggs, thanks to the black salt! It has a strong sulfur flavor and goes really well with the creamy potatoes and tofu.
• This is a classic appetizer party food to bring to a holiday party or for an Easter brunch and it will definitely impress your friends and family.
• Made with minimal and simple ingredients that use a lot of pantry essentials and it's high in protein thanks to the tofu!

🧂 Ingredients & substitutions

We're going to be using a lot of traditional deviled egg ingredients like vegan mayonnaise and mustard. But we will be doing a few tweaks to make it vegan.

• Small yellow potatoes - This is the base of our vegan eggs recipe. It's very important to not use any potatoes that are big. We want them to be about the same size as an egg. When small potatoes are boiled, then cooled, the texture is very similar to an egg white. Small Yukon gold potatoes or yellow baby potatoes work well for this.
• Firm tofu - Tofu is added for texture and protein. Firm or extra firm tofu has the same texture as egg whites. You can also use chickpeas. Tofu is really nice because it holds up really well and absorbs all the flavors that you mix with it.
• Vegan mayonnaise - I really love Veganaise, you really can't beat its flavor.
• Mustard - yellow mustard works fine. Use dijon mustard if you want to be fancy.
• Black salt - Also called kala namak. This has a sulfur taste that will give these an egg flavor. This is a must have in this recipe. You can buy black salt online or at an Indian grocery store.
• Garlic powder, onion powder and paprika for garnish. You can also add dill or sweet relish to the tofu potato mixture filling.

🔪 Directions

Make sure to scroll to the recipe card for full step-by-step instructions.

Step one - First step to this easy recipe is to boil the potatoes whole, in a large pot of water then let them cool completely. Using hot potatoes will be difficult to work with and they will fall apart easier. It's best to let them completely cool overnight in a fridge.

Step two - After the whole potatoes have cooled, cut them in half. Sprinkle the potato halves with a pinch of black salt. Take a small spoon or small melon baller and cut out a small portion of the potato flesh. Roughly chop up the section you took out of the potato and put it in a medium bowl.

Step three - Pat the tofu dry with a paper towel then press it for 15 minutes to get excess water out. You can use a heavy pan or to make it easier, use a tofu press. Use code DAMNTASTY for 10% off. Crumble it up

Step four - Add the tofu to the mixing bowl with the insides of the potato that you dug out.

Step five - Add the vegan mayonnaise, mustard, garlic powder, onion powder and Indian black salt. Mix well.

Step six - Take the filling and add it into the pockets you dug out of the potatoes. Add the cute appetizers to a serving platter and add asprinkle of paprika and enjoy!

👩‍🍳 Expert tips

🥦 Serving suggestions

Top this with some fresh dill, Vegan Bacon Bits, black pepper or chives. These go great as an appetizer with any holiday meal, or potluck. Serve with other delicious sides like a Green bean casserole, Roasted Brussels Sprouts, or Asparagus.

❄️ How to store

This is a great recipe to make a day or two ahead of a party. You can store these in an airtight container in the fridge for up to five days.

Just sprinkle them with a little black salt right before serving.

There you have it! Enjoy this delicious, easy, high protein vegan deviled egg. Share it with all of your friends at your next party.

❓ Recipe FAQs

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