Vegan Egg Salad with Capers and Turmeric

To begin, remove moisture from the tofu using a tofu press, or the following method... Cut the tofu block into 3 pieces lengthwise. Place the 3 pieces on a cutting board covered with a couple layers of paper towel (or kitchen towel), and cover with a few pieces of paper towel. Place something heavy, such as a cast iron skillet etc. on top, and let it sit for 5-10 minutes until most of the moisture is removed.
Fast prep tip: Don't have time to let it sit? Instead, you can use your hands to push down on the paper towel to remove the moisture. Don't worry about crushing the tofu; we'll be crumbling the tofu for this recipe so it won't matter.
Meanwhile, in a medium/large bowl, add the celery, bell pepper, white onion and capers. Set aside for now.
In a small bowl, add the remaining ingredients: vegan mayo, whole grain mustard, maple syrup, apple cider vinegar, lemon juice, Indian black salt, black pepper, seasoned salt, garlic powder, turmeric, and nutritional yeast. Stir with a whisk until blended.
Crumble the tofu, using your hands, and add to the large bowl of veggies. Finally, add the sauce and stir all ingredients together well. Serve this egg salad on its own, on a bed of lettuce with crackers, or on bread in a sandwich. Store in an airtight container in the fridge for 2-3 days. Serves 4.