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

  1. 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. 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. 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. 4
    Serve on Endive lettuce cups or rice crackers.

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