Since tofu is tasteless (like a boiled egg with no seasoning), it was very easy to get the same texture as a traditional deviled egg. The "egg yolk" doesn't taste exactly like a deviled egg but the consistency is fabulous and taste pretty similar.
The original recipe calls for about a cup of silken tofu but it made the "egg yolk" too watery. I reduced it to 1/3 cup and the result was perfect creamy deliciousness!
Let me know if you try this recipe.
Read the full recipe here and watch me make it below.
Music playing while cooking (well un-cooking lol)....