Chop the tofu into small cubes and add to a bowl.
Add in the vegan mayonnaise, nutritional yeast, yellow mustard, black salt, and turmeric. Gently mix. Add salt and pepper to taste.
Add sliced radishes and 1 lettuce leaf chopped, and stir.
Add a generous serving of the vegan egg salad to 2 slices of bread. Add one large leaf of lettuce overtop the 2 slices. Top each slice with another slice of bread and serve.
