First, prepare the potatoes by boiling them whole until fork tender - about 15 minutes. Make sure not to over cook them. Then let the potatoes cool completely. It's best to do this the night before and put them in the fridge over night.
10 small yellow potatoes
The next day or once they've cooled, cut potatoes in half lengthwise and sprinkle lightly with a few pinches of black salt. With a small spoon, scoop out a small hole in the middle of the potato making sure NOT to scoop all the way down to the bottom so that it doesn't break apart.
Chop up the potato filling that you just scooped out and add it to a large mixing bowl. We're going to make the deviled egg filling now.
Press the water out of the tofu for 15 minutes. Then cut the tofu into small cubes and add to the mixing bowl
1 package of firm tofu
Mix in vegan mayo, mustard, onion powder, garlic powder and black salt to the mixing bowl with the tofu and potato cubes. Mix everything well.
¾ cup vegan mayo, 4 tablespoon mustard, 1 teaspoon black salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, pinch Paprika to garnish
If you want a smoother consistency, mash all of the above with a potato masher or fork. Scoop the tofu/egg mixture into potatoes. Garnish with a little more black salt and paprika