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Preheat the oven to 400°F.
To make the shredded tofu chicken salad, place the olive oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.
Add the shredded tofu to the bowl, tossing to coat the tofu.
Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.
Remove from the oven and let it chill at room temperature for a few minutes.
While the tofu ‘chicken’ is in the oven, whisk together the mayonnaise, mustard, relish, parsley, dill, Cajun seasoning, smoked paprika, black salt, garlic powder, onion powder, and celery seed in a large bowl until thoroughly combined.
Fold in the diced tofu, onion, and celery until thoroughly coated.
Add the shredded tofu ‘chicken’ and toss once more to coat.
Taste and adjust seasonings, if necessary.
Cover and refrigerate 2 to 3 hours.
Serve chilled and garnish with a sprinkle of smoked paprika. ENJOY!