Mock Deviled Eggs
1 Can of chickpeas
4 oz firm tofu
1 Tablespoon Dijon Mustard
1/2 cup vegenaise
1 pickle or a bit of relish
3Tablesjpoons diced onion
1 or 2 garlic cloves
1 Tablespoon vegetable boullion
2 Tablespoons minced fresh parsley
a bit of dill, oregana, or other dried herbs that you prefer
pinch of termeric
paprika for dusting the tops of the "eggs"
For the mock egg whites
16 oz extra firm tofu, pressed to remove water (this is essential)
Put the first four ingredients into a bowl and mix thoroughly with a hand blender or in a food processor. Then add the remaining ingredients and chill for up to a few hours.
While the mixture is chilling, break the rest of the tofu into small crumbles. Get out a muffin pan and spray lightly with some oil. Using your hands, press the tofu firmly into the muffin tray to make the shape of an egg white. The bottom of each individual muffin tin should be completely covered, along wth the sides about halfway up. After molding all the "egg whites," place into the oven and bake at 350 F for about half hour.
They will begin to brown and firm up. Take the whites out of the oven and let cool. After cooling, fill the "egg whites" with a few spoonfuls of the mixture, dust with paprika and let chill for a few more hours.