- 1 bag of small thin skinned potatoes such as baby yukon golds.
- 1/2 package of firm tofu (drained…can be pressed) Optional!
- 1/4 cup vegan mayo
- 2 TBLS dried minced onion
- 2 TBLS sweet relish
- 2 TBLS mustard
- 1 tsp Himalyan Black Salt
- 1 tsp Turmeric
Boil potatoes or bake until fork tender.
When cool, cut in half. Scoop out part of the center using a spoon or melon baller. Keep the removed potato.
Place removed potato and all ingredients except paprika in a mixer, blender, or mash by hand. Thoroughly mix.
Put into a ziploc bag and cut the corner (or just spoon the mix into the potato centers).
Garnish with paprika.