Vegan Deviled Potatoes
This recipe uses those cute tiny red potatoes. They are a perfect Halloween appetizer, though they are delicious anytime of the year.
24 ounce/680g bag of Ruby Sensation Potatoes from Tasteful Selections (small red potatoes)
Package firm or extra firm tofu
about 1 pound - some containers are a little less
black salt or kala namak
or regular kosher salt, to taste
sliced olives stuffed with pimentos
Add the potatoes to a stock pot and cover with water. (The Tasteful Selections are pre-washed.)
Bring to a boil, then turn to low and simmer for until tender. This will take about 10 minutes and you will be able to pierce the potato easily with a fork.
Drain, rinse with cool water and set aside until cool.
Make the tofu salad. Kala namak is a special salt that is often used in Indian food and tastes remarkably like eggs. You can find this in Indian markets, spice stores and online.
Combining the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
Take the cooled potatoes and cut in half lengthwise. Scoop out a circular hole using a melon baller or small spoon.
Spoon some tofu salad into the hole and top with a pimento stuffed olive slice.
These will keep for a few days after making in the fridge in a sealed container, so you can make them the day before your party.
Vegan Deviled Potatoes https://healthyslowcooking.com/vegan-deviled-potatoes-for-halloween/