Vadouvan Devilled "Egg"

Yields: 6 Servings

From The Hodo Kitchen

This is essentially an eggless egg salad.  This recipe makes a good base for egg salad, and you can vary the spices (eg, replace the curry powder with tarragon to emulate our now obsolete v-Egg-an salad) for different flavor profile.  Just add a sprinkling of turmeric for color.

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Ingredients

• 2 (10oz) packages Hodo Extra Firm Tofu

• 1 tsp Kala Namak (Indian black salt)

• 2 shallots, minced

• 2 celery stalks, finely diced

• 1/2 c cilantro, chopped, with stems and leaves

• 1/2 c golden Hunza raisins

• Rice crackers or Endives for lettuce cups

Vegan mayonnaise:

• 1/2 c unsweetened soy milk

• 2 tbsp Dijon mustard

• 1 c rice bran oil (soy oil is good too)

• 2 tbsp lemon juice

Dressing:

• 1 c vegan mayonnaise

• 2 tbsp Dijon mustard

• 2 tbsp Vadouvan spice mix  (or sub with 1 tsp curry powder)

• 2 tsp curry powder

• 1/2 tsp turmeric

• 2 tsp kosher salt

• 1 tsp ground black pepper

Instructions

1. Make vegan mayonnaise:  Place soymilk and mustard in a blender.  With blender running, slowly drizzle in oil in a thin stream.  Then add lemon juice and pulse to combine.  Combine dressing ingredients and set aside.

2. Cut tofu into 1-inch thick slices.  In a saucepan, cover tofu with salted water and bring to a boil. Simmer for 15 minutes. Gently remove and drain, then place on a kitchen towel and pat dry.

3. Mash tofu lightly with a fork leaving big pea-sized chunks.  Sprinkle on black salt.  Toss mashed tofu with chopped shallots, celery, cilantro and raisins.  Add dressing and toss to combine.

4. Serve on Endive lettuce cups or rice crackers.