To a medium mixing bowl add all ingredients except the tofu: vegan mayo, finely chopped celery, finely chopped dill, finely chopped chives, apple cider vinegar, mustard, a finely grated garlic clove, salt, black pepper, turmeric powder, and black salt or Kala Namak for an eggy taste.
Stir with a spoon till the ingredients are well combined.
Drain and pat dry the tofu with a paper towel. Then with another paper towel apply some pressure on top of the tofu to remove some of its moisture. Do this a couple of times, turning the tofu upside down once.Cut the tofu into small dice (¼ inch, 0.6 cm).
Transferthetofu into the mixing bowl with the dressing. While you do so, crumble some of it, as if to make it look like crumbled egg yolk.
Mix the tofu with the dressing until well combined, then serve in a bowl, on a toast, in a sandwich, or as a starter on cucumber slices. You can use this vegan tofu egg salad just like regular egg salad.