You Won't Miss Eggs This Easter

Simple and creamy tofu filling bulked up by some cornmeal and flavored with salt, pepper, Dijon and yellow mustard and chives. That sounds like a good filling for some Easter deviled "eggs" doesn't it? How about upping the awesome factor and dying these eggs pink with some all-natural beet juice? I think this is a recipe that could be appreciated by everyone and can be adjusted to your tastes.

(Tofu Deviled Eggs Ingredients)

• 1/2 cup Yellow Cornmeal (quick-cooking is best)
• 1/2 block of Pressed Tofu
• 1 cup of Boiling Water
• 1/4 cup Beet Juice
• Olive Oil (to cover the food processor)
• Chives, salt, pepper, paprika and mustard (of your choice) to taste
• Turmeric for color

(Directions)

• Start the boiling water and trim your tofu into the shapes that you like. If you want them to look more like eggs just be careful when cutting them into an oval shape.
• Place the newly shaved tofu "eggs" in the boiling water for about three minutes and chop up the leftover tofu.
• Once the tofu "eggs" are done then place them in some cold water with as much beet juice as you like.
• Add the cornmeal to the boiled water along with the tofu bits. Add turmeric to the mix until it's the color that you want.
• Take the mixture to a food processor with some olive oil around the sides and grind it until it is creamy.
• Add the rest of the ingredients and place them into a small plastic sandwich bag, cut a tiny tip off of the end of the bag where most of the filling is and set it aside while you cut a hole into the tofu.
• Once the hole has been cut, pat the tofu dry and gently squeeze the filling to your liking.
• Pat it dry (avoiding the filling) once more and stash it in the fridge for about thirty minutes.
• Enjoy!