Vegan Potato Salad

3 pounds potatoes
1 large jar pickles
green onions as desired
2 packs very firm Mori-Nu Tofu
1 jar Vegennaise
¼ cup mustard

1. Scrub the potatoes (do not peel) and boil them until they are pokeable but do not crumble. Drain them, dice, and put in a bowl. Add pickle juice from the jar of pickles–enough to cover the potatoes but not enough to slosh around. Allow the pickle juice to soak in for flavor. Dice the jar of pickles and add. Also dice and add onions to taste. Dice the 2 packs of tofu and stir in, together with the Vegennaise and mustard. Chill for a few hours for flavors to sink in.