Vegan Deviled Potatoes

Drew Thomas


  •   1 pkg extra firm tofu, drained
  •   2 lb small white potatoes, scrubbed
  •   3/4 cup vegan mayonnaise
  •   5 Tbsp yellow mustard
  •   1 tsp lemon juice
  •   2 Tbsp onion, finely minced
  •   1 Tbsp nutritional yeast, optional (Not brewers yeast! You can get this at the health food store)
  •   1-2 tsp Black salt**
  •   1/2 tsp black pepper
  •   1/2 tsp turmeric powder

This easy recipe is perfect for vegans and non vegans alike!


In a steamer pot set over boiling water, steam the potatoes, covered, for 12 to 15 minutes, or until they are just tender.  Allow to cool completely in refrigerator.  Cut potatoes in half and gently scoop out insides, leaving 1/8" shell and skin intact.  A melon baller scoop makes this easier.

Mix all remaining ingredients in a food processor until smooth.

Fill cooled, hollowed out potatoes with tofu mixture and sprinkle each with a dash of paprika.  Refrigerate until ready to serve.

Use the insides of the potatoes for mashed potatoes or in a stew.

This is also great as a cracker dip.


**The secret to the "eggy" taste is a salt called India Black Salt or Kala Namak.  It has a high sulfur content and tastes and smells like eggs.  I order mine from Amazon.  You can use regular salt but the dish will be lacking that "egg" flavor. 

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