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To a mixing bowl, add: ⅓ cup vegan mayo, ¼ cup celery, 2 tablespoons dill, 2 tablespoons chives, 1 tablespoon apple cider vinegar, ½ tablespoon mustard, 1 small clove garlic, 1 teaspoon salt, 2 twists black pepper, ½ teaspoon turmeric powder, and optionally ¼ teaspoon black salt.
Stir with a spoon until the ingredients are well combined.
Drain and pat 8 ounces tofu dry with a paper towel.
With another paper towel apply 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 of ¼ inch or 0.6 cm.
Transfer the tofu into the mixing bowl with the dressing. While you do so, crumble some of it, to make it look like crumbled egg yolk.
Mix the tofu with the dressing until well combined. Taste and adjust for salt and acidity.