Vegan Deviled Eggs

subheading: For the egg white:

2 cups almond milk

1 tablespoon agar powder

½ teaspoon Indian Black Salt, also called Kala Namak (this salt has a high sulfur content so it smells and tastes like egg. It is an essential ingredient in this recipe if you want this vegan version to taste like an egg)

subheading: For the yolk:

1 block extra firm tofu

¼ cup vegan mayo

3 tablespoons yellow mustard

1 tablespoon apple cider vinegar

½ teaspoon Indian Black Salt

½ to 1 teaspoon turmeric (This is for color. The more you add, the stronger the flavor, so it is just up to preference)

½ teaspoon dried dill, plus more for garnish

1 teaspoon all purpose greek seasoning (you can skip this if you like, but it is delicious in the eggs)

1 to 2 tablespoons diced dill pickles

pepper and salt to taste

paprika for garnish

Directions at 86eats.com

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