Prepare the Filling: Blend 1 ½ cups firm tofu, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ teaspoon turmeric, ½ teaspoon kala namak salt, 1 tablespoon extra virgin olive oil, and 1 teaspoon onion powder until smooth and creamy. Refrigerate for 2 hours.

Cook the Potatoes: Scrub 12 baby golden potatoes under running water. Place in a pot, cover with salted water, and bring to a boil. Cook for 12-18 minutes until tender. Drain and cool in refrigerator for 30 minutes.

Assemble the Deviled Potatoes: Slice each cooled potato in half lengthwise and scoop out a bit of potato flesh to create a well. Fill each half with the tofu mixture.

Garnish and Serve: Sprinkle with smoked paprika and fresh herbs. Serve immediately or chill briefly before serving.