1 box firm silken tofu, cut into eight equally-sized squares
juice of half a lemon
sprinkling of salt
1 cup cooked chickpeas
4 tbsp Vegenaise or other vegan mayo
2 tbsp nutritional yeast (optional)
2 tbsp chopped pickles (optional)
1 tbsp maple syrup or other liquid sweetener
1/2 tbsp apple cider vinegar
1 tsp each tumeric and paprika
1 tsp dijon mustard
salt and pepper to taste
Using a quarter-sized melonballer, scoop out the middles of the tofu squares leaving at least 1/4" around the edges and bottom of the square, reserving the bits you take out. Sprinkle the squares with lemon juice and salt and set aside.
In your food processor combine all remaining ingredients, including the leftover bits of tofu. Blend until smooth. Taste and adjust seasonings to your liking.
Place a healthy dollop of the filling into the hollowed out tofu squares. If you are wanting to make them appear more egg-like, you could use a small, sharp paring knife to round the corners off. If you do, be sure to add the corners into the filling mixture before blending so it's not wasted.
Crossposted to kreeli