Peel 6-8 yukon gold potatoes (depending on size) and dice into approx ¼ inch chunks. Place in saucepan and cover with water. Bring to a boil and then simmer for approx 8 minutes or until just fork tender. Be careful not to overcook! Drain and place in refrigerator (or freezer if you are in a hurry) to cool completely.
While you are waiting for the potatoes to cool, squeeze your extra firm tofu gently to remove liquid and then dice it into ¼ inch chunks. Let it set to the side while preparing the other ingredients. More liquid will drain naturally. Before adding it to the mixture, gently squeeze handfuls of the chunks and it will drain even more!
In a small bowl, mix together the vegan mayo, pickle juice, and seasonings.
Once the potatoes are slightly cool to touch, you are ready to add chopped pickles (I like small pieces), chopped green onions, and tofu.
Pour mayo mixture over and toss well to coat! If you can make this a bit ahead of time, the flavors will really combine exquisitely! Have fun eating this lovely potato salad!