Gently mash the tofu with a fork until it has the consistency you prefer. I like to have a few little chunks of tofu, but some people prefer a more crumbly egg salad. Smaller chunks help the flavors to "marry" better with the tofu.

Heat the tofu in the microwave for 30-60 seconds. Stir in the turmeric. Making the tofu hot helps the turmeric to blend in well, turning the tofu a nice eggy color.

Add the mayonnaise, relish, lemon juice and diced veggies, stirring to combine well.

Sprinkle with the garlic powder and onion powder. Taste, and adjust seasonings to taste. You can use black salt for an eggier taste, if that is something you'd like. Or use herbamare or a sea salt in its place.

Finally, sprinkle with a dash of paprika for a bit of color and garnish, if desired.