Vegan Deviled Red Potatoes
Plan for: 35 minutes
Yield: 4-6 servings
½ C. Original Hope Hummus
2 Tbsp. Plain So Delicious Dairy Free Yogurt Alternative
2-3 oz. Firm Tofu or Soy-free Tofu (see recipe below)
½ tsp. Hot Sauce
1 ½ tsp. Yellow Mustard
½ tsp. Paprika plus more for finishing
1 Pinch Black Pepper
5-6 Small Red Potatoes, halved
2 Tbsp. White Vinegar
1 Dash Salt
1 Red Bell Pepper, diced finely, for garnish
Chives, for garnish
Parsley, for garnish
SOY-FREE TOFU (or use store-bought silken tofu):
1 C. Chickpea Flour
1 tsp. Salt
¼ tsp. Turmeric (optional)
3 C. Water (divided)
FOR THE DEVILED POTATOES:
- Cut the red potatoes in half. Add to a medium pot and add water until just covered.
- Add the white vinegar and salt. Boil until fork-tender.
- 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.
- 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.
- Use a small spoon or a melon baller to remove the center portion of each half-potato. Reserve for another purpose or discard.
- Use a pastry bag and tip to pipe the hummus mixture into the center of each half-potato or use a spoon.
- Finish with a sprinkle of paprika and garnish with red bell pepper, chives, and parsley as desired.
FOR THE SOY-FREE TOFU:
- Prepare an 8×8 baking pan with parchment paper.
- In a medium bowl, whisk together chickpea flour and salt. Add 1 c water and whisk until smooth.
- Bring 2 c of water to a boil. Add the chickpea mixture and whisk constantly as it thickens, about 5 minutes.
- Pour the tofu into the prepared pan and allow to cool. Refrigerate uncovered for at least 1 hour, or overnight.
- Lift the firm tofu out of pan by the parchment paper and cut into 1oz cubes.