Drain your tofu and add it to a bowl. Use a potato masher (or fork) and mash until the tofu crumbles. Add in your vegan mayo, diced celery, bell peppers, chives, turmeric, and stir to combine. Taste a bite and add salt and pepper, to taste.
I paired my tofu egg salad with toasted gluten-free bread, baby greens, and sliced tomato for a filling sandwich!