Wrap tofu in a tea towel or paper towels and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.

In a large mixing bowl combine mayo, mustard, nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Mix until combined and smooth.

Use your hands and crumble the tofu into small pieces into the large mixing bowl with mayo mixture.

Combine well and taste. Add more mayo, black salt and cracked pepper as needed.

Add celery, onions, parsley and dill or chives and mix to combine.

Use right away or chill for a minimum of 30 mins to allow spices and seasonings to marinate the tofu.

Taste mixture after 30 mins and adjust seasonings as needed.

Spoon tofu mixture on four slices of toasted bread and top with alfalfa sprouts, and tomatoes (or veggies you want) and top with a second slice of toasted bread on each. Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.