Vegan “Egg” Salad

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Tofu Mayo:

One 10.9-ounce box shelf-stable extra-firm silken tofu (see Cook’s Note), coarsely chopped

2 tablespoons lemon juice

1 1/2 teaspoons agave nectar

1 teaspoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon Dijon mustard

1/4 teaspoon nutritional yeast

1/8 teaspoon kosher salt

Tofu Egg Salad:

Two 10.9-ounce boxes shelf-stable extra-firm silken tofu (see Cook’s Note), cut into small cubes

2 tablespoons finely chopped fresh dill

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon ground turmeric

2 stalks celery, finely diced (about 1/2 cup)

2 scallions, thinly sliced