Eggless Egg Salad

I've never really liked egg salad. Mason has never really liked egg salad. I don't really know why we decided we needed to make a mock egg salad, but we did. I've tried several recipes over the last year and this is a combination of what we thought was the best of all of them. This salad is good with extra firm tofu (which is what we use for almost everything), but it's even better with a hard water packed tofu. We buy it occasionally at the asian market, and it makes for a firmer, less watery salad. I use Spectrum vegan mayo for most things, but the Nasoya makes this tangier and more egg salady.

Eggless Egg Salad
1 lb extra firm or hard tofu
1 sweet onion, diced
4 T Nasoya
2.5 T yellow mustard
2 T sweet relish
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. dill
salt and pepper to taste

Whisk mayo, mustard, relish and spices until well combined. Squeeze excess water from tofu and crumble into a bowl with the onions. Combine sauce with tofu. Chill for at least 1 hour.