Mix the vegan mayo, nutritional yeast, lemon juice, Dijon mustard, vinegar, chives, spring onion, kala namak, black pepper and turmeric until smooth.
Gently fold the cubed tofu through the dressing, being careful not to break it up too much. you want to keep those chunks intact to mimic the texture of boiled egg.
Pile onto fresh sourdough with sliced tomato and crisp lettuce, then tuck in!
