Not only are these deviled-egg crostini super easy to make, but they're also 100% vegan. Firm tofu creates the right texture, while the kala namak offers the perfect eggy flavor. Plus--no peeling a bunch of eggs and making a mess of everything!
Unwrap your tofu and break it into small chunks over a skillet.
Add the rest of your tofu scramble ingredients (except the kala namak!) to the skillet. Stir all of the ingredients together, and cook on medium-high for about 5 minutes, or until everything is incorporated and warmed. Take off the heat and add ½ teaspoon kala namak. Cool while you prep the other ingredients.
Mix the Deviled Egg Ingredients
In a large mixing bowl, add the yogurt, diced pickles, vinegar, mustard, and dill.
Add the slightly cooled tofu scramble (it doesn't need to be completely cold) and stir to combine.
Taste the mixutre and adjust the seasonings if necessary. Add ½ teaspoon kala namak and fold through the mixture. Cover and place the mixutre in the refrigerator to cool.
Prep Your Baguette
Turn your oven on to the broil setting.
Slice your baguette into ½ inch slices. Arrange on a baking sheet and and place in the oven for about 5 minutes, or until the baguette slices are crispy and browned. Remove from the oven.
Assemble the Crostini
Add a large scoop of the deviled-egg mixture to each baguette slice. Sprinkle on the sweet paprika and a touch more kala namak (if needed). Arrange on a tray. Serve and enjoy!
When choosing a vegan yogurt, be sure to choose one that is unsweetened and has a neutral flavor.
You can use whatever mustard you like, but spicy brown or dijon are both nice.
If you don't have nutritional yeast, you can leave it out without much difference in flavor.
If you don't have kala namak, these will still taste good, but they will lack the telltale eggy flavor. Kala namak's intense flavor is best when cool (it loses that eggy flavor when it's heated for too long). It's also more intense when it's freshly applied. That's why I suggest adding it in small amounts throughout the process.
The deviled egg mixture can be prepared ahead of time, up to a day in advance. (This is another reason I suggest adding a pinch of kala namak at the end).
Be sure to taste the mixutre before adding to the crostinis. That way you can adjust the seasonings if necessary.
Kala Namak is salt, so be sure you don't overdo it.
The nutritional info is a rough estimate but could vary based on the type of baguette you use.