Vegan Deviled Potatoes

Vegan Deviled Potatoes

Drew Thomas

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. 


Calories per serving:

109 calories

Dietary restrictions:

Balanced Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 13g 4%
  • Saturated 0g 2%
  • Fiber 3g 10%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 3g 6%
  • Sodium 488mg 20%
  • Calcium 20mg 2%
  • Magnesium 28mg 7%
  • Potassium 342mg 10%
  • Iron 1mg 3%
  • Zinc 0mg 3%
  • Phosphorus 68mg 10%
  • Vitamin A 1µg 0%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 9µg 12%
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