Vegan Deviled Red Potatoes

FOR THE DEVILED POTATOES:

1. Cut the red potatoes in half. Add to a medium pot and add water until just covered.
2. Add the white vinegar and salt. Boil until fork-tender.
3. Remove from heat and drain. Allow to cool completely. If desired, oil the cut edges of the potatoes and place under a low broiler for about 5 minutes, until browned.
4. In a mixing bowl, whisk together the Hope Hummus, Coconutmilk Yogurt Alternative, tofu or soy-free tofu, hot sauce and mustard. Then, add the paprika and black pepper.
5. Use a small spoon or a melon baller to remove the center portion of each half-potato. Reserve for another purpose or discard.
6. Use a pastry bag and tip to pipe the hummus mixture into the center of each half-potato or use a spoon.
7. Finish with a sprinkle of paprika and garnish with red bell pepper, chives, and parsley as desired.

FOR THE SOY-FREE TOFU:

1. Prepare an 8×8 baking pan with parchment paper.
2. In a medium bowl, whisk together chickpea flour and salt. Add 1 c water and whisk until smooth.
3. Bring 2 c of water to a boil. Add the chickpea mixture and whisk constantly as it thickens, about 5 minutes.
4. Pour the tofu into the prepared pan and allow to cool. Refrigerate uncovered for at least 1 hour, or overnight.
5. Lift the firm tofu out of pan by the parchment paper and cut into 1oz cubes.