Healthy tofu-stuffed eggs
I am on a (secret) mission to get as many people as I can to like tofu, because, honestly, it’s so good when well prepared! Why deprive yourself?
Here’s a cool recipe and three good reasons to convince you that you HAVE to prepare it for your holiday table.
1. This recipe is the perfect way to work tofu into your menu, and hopefully convert the skeptics of this world at the same time.
2. It’s even tastier than traditional stuffed egg recipes, and healthier, to boot.
3. It only takes a few minutes to make and involves minimal clean-up.
Ready, set, eggs! (Alex totally disapproves of this pun and wants to go on record as having had nothing to do with it…)
- ServesYields 12 bites
- Prep time10 min
- Cook time15 min
- FreezingFreezes well
- 6 eggs
- 1 tablespoon white vinegar
- 1/2 cup silken tofu
- Juice of 1/2 lime
- 3 tablespoons homemade or store-bought mayonnaise
Replacement optionsor Japanese mayonnaise
- 1/2 teaspoon honey
- 1 teaspoon curry powder
- 1/2-inch cube fresh ginger, finely grated
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon chives, minced
- Salt and pepper
- 1/2 teaspoon smoked paprika, for serving
- Add the vinegar to a pot of water and bring to a boil.
- Slowly immerse the eggs and simmer for 11 minutes. Drain, let cool, and peel the eggs.
- Slice the eggs in half and gently remove the yolk using a small spoon.
- In a small bowl, combine the yolks with the remaining ingredients, apart from the smoked paprika.
- Stir well and season generously.
- Using a spoon, stuff the eggs and sprinkle with smoked paprika. Serve.