Begin by boiling small yellow potatoes in a large pot of salted water until fork-tender, which should take about 15 minutes. Once cooked, drain the potatoes and allow them to cool completely, ideally refrigerating them overnight.

Once your potatoes are thoroughly cooled, slice them in half lengthwise. Carefully sprinkle each half with black salt. Using a small spoon, gently scoop out a bit of the potato flesh.

While the potatoes are cooling, press a block of firm tofu between clean kitchen towels for about 15 minutes to remove excess moisture. Once pressed, crumble the tofu into a mixing bowl.

To the crumbled tofu, add the scooped potato flesh, vegan mayonnaise, and mustard. Sprinkle in garlic powder, onion powder, and black salt. Mix until well-combined, achieving a smooth yet thick filling.

Using a spoon or piping bag, fill each potato half with the tofu mixture generously. Sprinkle additional black salt and paprika on top.

Arrange the filled vegan deviled eggs on a serving platter and optionally garnish with fresh herbs. Serve chilled or at room temperature.