Vadouvan Devilled Tofu
18 ingredients
4 steps
Ingredients
- 1/2 cup unsweetened plain soymilk
- 2 tablespoons dijon mustard
- 1 cup oil
- 2 tablespoons lemon juice
- 1 cup soy mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons Vadouvan spice mix
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 12 ounces tofu 2 medium
- 1 teaspoon black salt
- 2 shallots minced
- 2 stalks celery finely diced
- 1/2 cup cilantro
- 1/2 cup golden Hunza raisins
- rice crackers or Endives lettuce cups
Directions
-
1Make 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.
-
2Cut 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.
-
3Mash 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.
-
4Serve on Endive lettuce cups or rice crackers.
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