¾teaspoonblack salt or kala namakor regular kosher salt, to taste
1 ½teaspoonturmeric
1teaspoongarlic powderoptional
1teaspoononion powderoptional
regular or smoked paprikaor chili powder
cayenne pepperoptional
fresh parsleyoptional
Instructions
Add the potatoes to a pot with enough water to cover and a tablespoon of salt. Boil for about 15-20 minutes, until they're fork-tender. Rinse them in cold water, then let them drain until they're cool enough to handle.
Cut the potatoes in half lengthwise, and use a melon baller or spoon to scoop out the centers. Transfer the part you scooped out to your food processor
Add the tofu, mayo, Dijon mustard black salt, turmeric, garlic, and onion powder to the food processor and run it, stopping to scrape the sides as needed, until you have a totally smooth, creamy mix. If needed, you can add soy or oat milk by the teaspoon to get things even creamier.
Scoop or pipe the creamy tofu-potato mixture into the hollowed-out potatoes. Top with a generous sprinkle of paprika and a little cayenne and fresh parsley. Serve at room temperature or cold.
Video
Notes
Store leftovers in a single layer in a covered container in the fridge. They will keep for 3-5 days.