Vadouvan Devilled Tofu

• 1/2 cup unsweetened plain soymilk
• 2 tablespoons dijon mustard
• 1 cup oil
• 2 tablespoons lemon juice
• 1 cup soy mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoons Vadouvan spice mix
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 12 ounces tofu 2 medium
• 1 teaspoon black salt
• 2 shallots minced
• 2 stalks celery finely diced
• 1/2 cup cilantro
• 1/2 cup golden Hunza raisins
• rice crackers or Endives lettuce cups

1. Make vegan mayonnaise: Place soymilk and mustard in a blender. With blender running, slowly drizzle in oil in a thin stream. Then add lemon juice and pulse to combine. Combine dressing ingredients and set aside.
2. Cut tofu into 1-inch thick slices. In a saucepan, cover tofu with salted water and bring to a boil. Simmer for 15 minutes. Gently remove and drain, then place on a kitchen towel and pat dry.
3. Mash tofu lightly with a fork leaving big pea-sized chunks. Sprinkle on black salt. Toss mashed tofu with chopped shallots, celery, cilantro and raisins. Add dressing and toss to combine.
4. Serve on Endive lettuce cups or rice crackers.

unsweetened plain soymilk, mustard, oil, lemon juice, soy mayonnaise, mustard, vadouvan spice mix, curry powder, turmeric, kosher salt, black pepper, black salt, shallots, stalks celery, cilantro, golden hunza raisins, rice crackers

Taken from www.yummly.com/recipe/Vadouvan-devilled-tofu-361130 (may not work)