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Cut tofu into about ½ inch cubes, lay in between a dish towel or paper towels to soak up excess moisture. Gently press, careful to not press too hard if using silken and soft tofu.
In the bottom of a medium sized mixing bowl, add the mayonnaise, dijon, optional celery powder and turmeric, salt and pepper, mix well to combine. Add tofu and chives, gently fold into the mayo mix until well coated. If you like, feel free to mash the vegan egg salad, or mash just ½ of it.
Serve on your favorite bread with leafy greens. Great with crackers too!
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.