A vegan egg salad sandwich made with tofu.
Drain and press the tofu, then pat it dry with a towel or paper towel.
Cut the tofu in the very small cubes and put it into a mixing bowl.
Add all remaining ingredients (3/4 cup mayo, 1 tbsp spicy brown mustard, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and a dash of turmeric) to the bowl and mix well.
Cover and keep in the refrigerator until ready to spread on sandwiches, rice cakes or crackers.