Boil the potatoes in cold water over medium-high heat for about 15 minutes or until fork-tender. Drain and let cool.

Slice each cooled potato in half lengthwise and sprinkle the cut sides with black salt. Scoop out some flesh to create cavities.

In a mixing bowl, combine the scooped-out potato flesh with crumbled tofu. Add vegan mayonnaise, mustard, garlic powder, onion powder, and black salt. Mix thoroughly.

Spoon the creamy filling into each potato half, using a piping bag for elegance if desired.

Sprinkle paprika on top of the filled potato halves. Serve immediately or chill for 30 minutes before serving.