Vegan Deviled Potatoes are a cruelty-free answer to deviled eggs. Stuffed with creamy tofu salad and topped with green olives, they're a real vegan party food treat!
Want more vegan party food? Try these crowd-pleasing recipes!
Vegan 'Deviled Eggs'
The deviled potatoes caught my eye, because in my pre-vegan days I sure did love a deviled egg. My mother handed along on her love of mayo to me, and I could put down half a tray of those creamy, savory, two-bite appetizers.
Kathy's deviled potatoes are not exactly the same experience as a deviled egg, but they hit all of the high points that I've been missing: tasty finger food stuffed with rich, creamy, mayo-ful filling. I might have to make a less spooky version of these for holiday parties this year, so I can keep eating them after Halloween is over!
Making Vegan Deviled Potatoes
These are super simple to make. Just boil, slice, and scoop your potatoes, then stuff them with homemade tofu salad. Top each with a slice of olive, and serve!
To save time, I suggest making the tofu salad and slicing the olives while the potatoes cook. That way, you will be ready to stuff as soon as the potatoes are cool enough to slice.
This recipe makes more than enough tofu salad to stuff the potatoes. We ate the leftovers in sandwiches with some sliced avocado and greens. It was delicious! Don't you love a recipe that makes two dishes in one?
Vegan Deviled Potatoes
- 1 24 ounce bag small red, yellow or purple potatoes - rinsed well
- 1 block 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 green 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.
Make the tofu salad.
- 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.