Here’s a devilishly delicious recipe from The Ghoulish Gourmet Halloween Cookbook. I used those tiny little potatoes to create a vegan version of a deviled egg. It even tastes a little like egg from the kala namak salt that’s high in sulfur.
But don’t worry, there’s no egg involved in these Deviled Potatoes. After the potatoes are cooked, you slice them in half and scoop out some of the middle with a melon baller. Then a basic tofu salad is plopped in the middle.
Of course, no Halloween recipe is complete without an edible olive eye on it! This is a delicious savory Halloween recipe that your guests will love!
This is just one of the 25 spooky recipes you’ll find in The Ghoulish Gourmet Halloween e-Cookbook.
Serves: about 3 dozen
- 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
- 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
- ½ teaspoon turmeric
- ¼ cup sliced olives stuffed with pimentos
- Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for
- about 10 minutes, or until you can pierce the potato easily with a fork.
- Drain, rinse with cool water and set aside until cool.
- Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
- Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.