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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut each potato in half crosswise. In a large bowl, toss potatoes with oil and place cut-side down on the prepared baking sheet. Roast until tender when pierced with a knife, about 30 minutes. Let cool.
Using a melon baller, scoop out center of each potato half. Combine potato flesh, mayonnaise, tofu, mustard, paprika, turmeric, salt and pepper in a food processor and pulse just until smooth. Scoop filling into potato halves. Refrigerate for at least 30 minutes (and up to 2 days) before serving.