What's Easter Without Vegan Deviled Eggs?!!

You're heading toward another holiday, and suddenly you decide that you miss some of the special foods of the season.  What's a vegan to do?  Fake it.  Veganize it.  Pre-vegans eat eggs; we eat feggs.  You could make your own ham flavored seitan, there are plenty of recipes for that, but again it's usually going to be full of sodium and more processed components.  These feggs are made from organic tofu, organic potatoes, seasonings, Veganaise, and they will satisfy your craving for deviled eggs.  You bring these to the family get together and let everyone eat cholesterol free feggs.  They will simply wonder why they are in potato shells!

Deviled Feggs

• 2 lbs organic extra firm tofu (drained and crumbled)
• 2 tbsp nutritional yeast flakes
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• black pepper to season
• 1/2 cup Veganaise
• 1 tsp yellow mustard
• 15-20 baby potatoes (look for red and russet potatoes that are approximately the size of eggs)
• black salt
• paprika to garnish

Clean potatoes and place in cold water in pot to boil.  Bring to boil, reduce heat to medium and let boil for about 20 minutes (time will depend on size of potatoes; check by inserting sharp knife into center of largest potato).  While potatoes are boiling, add tofu to large cast iron skillet and add seasonings.  Stir and saute over medium heat until tofu resembles scrambled eggs.  Turn heat off and transfer tofu to a large mixing bowl.  When potatoes are done, drain hot water and replace with cold tap water to cool potatoes.  Cut each potato in half and place on serving plate (they will cool faster so you can better handle them).  When potatoes are cooled, use a melon baller to scoop out most of the potato flesh leaving the skin and about a 1/4 inch of potato.  Add the potato flesh to the bowl of tofu mixture.  When all potatoes are scooped, use a fork to thoroughly mix in potato flesh with tofu, add Veganaise  and mustard and mix well.  Spoon in tofu/potato mixture into scooped out potatoes and mound on top.  Sprinkle with paprika to garnish, and for an authentic eggy aroma, sprinkle a tiny bit of black salt on each fegg just before serving.  Black salt is available at Indian food stores.  It is a mineral salt that is purplish or pinkish gray and has some sulfur in it, hence the eggy aroma.  Go easy on it--it just takes a tiny amount to give a salty hit to your feggs!

If you have some of the tofu mixture left over, "How about a nice fegg salad sandwich with a left handed glass of Tang?"  "Thank you, Mrs. Loopner, but I'm vegan now and I don't drink Tang anymore!"