Basically, just take your favorite egg salad "recipe" (I do not measure anything for stuff like this) and substitute drained/pressed tofu, adding some turmeric for a yellow color. You'll want to make sure the dressing is well-seasoned as tofu is bland on its own - and refrigerate it for at least a little while to let the flavors soak in. I added celery, green onions and grated carrots to mine.
Most recipes you'll see online will suggest medium-firm tofu for the best "egg" texture. My store only had one package of extra-firm left (which is what I usually use for stir fries), and that's what I used - it was fine. Some recipes say to mash to the tofu, others have you dice it into small pieces. The small dice is more "eggy" I think - though I did end up mashing a little bit of it to get it to hold together better.
1. Drain a block of tofu and press between paper towels under a plate and heavy object while you prepare the other ingredients.
2. For the dressing, mix together to your taste preference: mayo or vegan mayo (start with 1/4 cup and add more if you like), dijon mustard, vinegar or pickle brine (I used apple cider vinegar and a little brine from some pickled okra), salt, pepper, turmeric (1/4-1/2 tsp), and any other spices you like (I added a shake of smoked paprika & some cayenne).
3. Dice tofu into very small pieces, and/or mash with a fork depending on the texture you want.
4. Add to the dressing along with any other additions you like: celery, green onions, grated carrots, pickles, fresh dill, etc...
5. Refrigerate for at least an hour.
6. Eat as-is, over lettuce, or make yourself a sandwich!
