I’ve long told Travis that any recipe out there can be made vegan. To wit, after a barbecue menu that feature deviled eggs, I knew we had to try a version at home!

To prepare the “yolk”, I first made a batch of Follow Your Heart VeganEgg: whisk 1/4 cup powder into 1 cup ice cold water. Transfer to a heated and oiled skillet; cook for about 6 minutes, until mostly set (Note: This is slightly less time than the company recommends for scrambled eggs, since I wanted it to be more like a hard-boiled yolk).

Transfer the “yolks” to a bowl and stir in 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/3 cup vegan mayonnaise.

Cut a block of firm tofu into cubes and hollow out a divet in the center of each with a spoon. Fill with the yolk mixture and sprinkle with a pinch of paprika.

Travis couldn’t get enough! He pretended he was eating emu eggs (ha!) and scooped up every last bite.