This recipe uses those cute tiny purple potatoes. I love how eerie the purple is, but you can use any tiny potato. My favorites are the new organic ones from Tasteful Selections. The black salt, called kala namak, makes the filling taste like egg, so you’ll remember the deviled eggs you grew up on.
Author Becky Striepe
124 ounce bagsmall red, yellow or purple potatoesrinsed well
1blockfirm or extra firm tofuabout 1 pound, some containers weigh a little less