Deviled Eggs… Veganized

In a stock pot over medium high heat, add the potatoes and cover with filtered water.

Cook for 20-30 minutes or until potatoes are just fork tender but not falling apart.

While the potatoes cook, in a blender or with a hand mixer, add the tofu, turmeric, dijon, white vinegar, black salt, black pepper and vegan mayo.

Blend/whip until the mixture is smooth. Set aside.

Once the potatoes are done, strain and put in an ice bath like you would with eggs.

When they’re cool, cut in half length wise.

With a 1/4 tsp measuring spoon, scoop out a little scoop on the flat inside part. Do it with all the potato halves.

Arrange the potato halves on a plate and with a squeezer bottle or a pastry bag, squeeze the tofu mixture into the little potato holes.

Top with herbs, black salt, and hot sauce.

Enjoy!