Step 1: Prepare the Tofu

Press the 12 oz block of soy-free fava bean tofu using a tofu press for 3-4 minutes to remove excess water. Once pressed, grate the tofu into a large mixing bowl using the large side of a grater.

Step 2: Combine Tofu and Vegetables

Add 1/2 cup of chopped red onion, 1/2 cup of diced celery, 1/2 cup of chopped green onions, and 1/2 cup of chopped dill pickles to the grated tofu in the bowl. Mix well to combine all ingredients.

Step 3: Prepare the Dressing

In a separate small bowl, combine 3/4 cup of silken tofu mayonnaise, 2.5 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, 1.5 tablespoons of pickle juice, 3/4 teaspoon of turmeric, 1 tablespoon of non-fortified nutritional yeast, and 1/2 teaspoon of India black Kala Namak salt. Whisk thoroughly until all ingredients are well incorporated and smooth.

Step 4: Add Fresh Herbs and Dressing

Add 1/4 cup of fresh chopped dill and 1/4 cup of fresh chopped parsley to the tofu and vegetable mixture. Pour the prepared dressing over the mixture. Mix everything together until the tofu and vegetables are evenly coated with the dressing.

Step 5: Chill and Serve

Cover the bowl and refrigerate the egg-free salad for at least 30 minutes to allow the flavors to meld and develop. Once chilled, serve the salad on toasted Ezekiel bread or brown rice crackers. Garnish with fresh sprouts, sliced tomatoes, and lettuce for an open-faced sandwich or wrap.

• Customize the amount of pickles and onions to your personal taste.

• Refrigerate the salad for at least 30 minutes to allow the flavors to develop fully.

• Serve the salad in wraps, sandwiches, or on a bed of fresh lettuce or brown rice crackers.

• When buying nutritional yeast, opt for the non-fortified variety.

• India black Kala Namak salt provides a distinct 'egg-like' flavor due to its sulfur content, which dissipates after mixing.

• Use regular mustard instead of Dijon mustard if preferred.

• For a soy-free dressing, use a cashew-based mayonnaise instead of silken tofu mayonnaise.