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.
Servings 12
Author Becky Striepe
Ingredients
124 ounce bagsmall red, yellow or purple potatoesrinsed well
1blockfirm or extra firm tofuabout 1 pound, some containers weigh a little less
½teaspoonblack salt or kala namakor regular kosher salt, to taste
½teaspoonturmeric
¼cupsliced green olives stuffed with pimentos
Instructions
Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.
Drain, rinse with cool water and set aside until cool.
Combine the drained tofu, mayo, mustard and black salt in a bowl. Mash the tofu and mix well.
Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.
Notes
This recipe makes more than enough tofu salad to stuff the potatoes. Use the leftover tofu salad as a sandwich filling for quick lunches!Store leftovers in a single layer in a covered container in the fridge. They will keep for 3-5 days.