After your tofu is drained, place it into a mixing bowl and break into small pieces with a fork.
Add chopped celery and dill.
In a separate bowl or large measuring cup, combine mayo, dill pickle relish, Himalayan black salt, turmeric, paprika, mustard, pepper to make dressing.
Pour onto tofu and mix well.
Sprinkle remaining paprika over top and garnish with a sprig of dill.
Refrigerate and serve. Simply delicious!
🥕Himalayan Black salt is the key ingredient that gives the dish an "eggy" flavor. It has natural sulfur in it. Despite its muted pink-ish color, don't confuse it with Himalayan Pink salt, which is a pale pastel pink. Turmeric adds the "yellow" color to the dish.🥕IMPORTANT: Be sure to thoroughly drain the tofu before preparing this recipe.