EGG WHITES:
2 Cups warm water
1 tsp. salt
1 lbs. firm organic tofu; drained and rinsed
Combine water and salt in a large baking dish stirring until salt is dissolved; set aside. Cut tofu into ½ inch thick slices; cut each slice in half to make two squares; cut corners and two sides off squares to make them an oval shape. Using a small spoon, carefully scoop out the centers of each of the ovals to form a cavity, reserving the cut-away pieces for the filling; marinate all the prepared ovals in the salt water while preparing the filling.
FILLING:
1/2 lbs. firm organic tofu, rinsed and drained
1/2 Cup plus 1 T organic mayonnaise substitute
2 tsp. organic rice vinegar
3/4 tsp. salt
3/4 tsp. turmeric
1/2 tsp. dry mustard
1/2 tsp. organic Worcestershire sauce
1/8 tsp. pepper
Paprika
Crumble tofu into a bowl; add remaining ingredients except paprika. Stir until well combined. Drain the mock egg whites on paper towels and pat dry; fill the cavities with deviled filling; chill at least one hour; sprinkle with paprika before serving.