Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Chop the potatoes into bite-sized pieces, then spread them evenly on the sheet. Drizzle with oil and season with salt. Roast for approximately 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside, yet tender on the inside.

While the potatoes roast, whisk together vegan mayo, plant-based yogurt, chopped kimchi (including a few tablespoons of its juice), rice vinegar, sesame oil, minced garlic, and a pinch of salt and pepper in a medium-sized mixing bowl.

As your potatoes finish roasting, drain and press the tofu to remove excess moisture. Cut it into small cubes and set aside.

Once the potatoes are perfectly roasted, combine the warm potatoes, tofu cubes, chopped green onions, and the kimchi dressing in a large mixing bowl. Gently fold together.

You can serve the salad warm or refrigerate it for a while to enhance its flavors. Transfer to a serving bowl, and if desired, top with extra kimchi and a sprinkle of sesame seeds.