Vegan Egg Salad

Bahan-bahan (4 porsi)

• 1 (14-ounce/400g) block firm tofu, ( drained (see Note 1) )
• ¼ cup + 1 tablespoon (70g) vegan mayo
• 2 teaspoons sweet pickle relish or dill relish
• 3 tablespoons nutritional yeast
• 2 teaspoons Dijon mustard
• ½ teaspoon kala namak ((Indian black salt) (see Note 2) )
• ¼ teaspoon ground turmeric
• ¼ teaspoon sweet or hot paprika
• Freshly cracked black pepper
• 1 tablespoon capers, (drained)
• ¼ cup (24g) roughly chopped scallions, (light green and white parts only (or chives) )
• ¼ cup (5g) tightly packed fresh dill leaves, ( roughly chopped)
• Kosher salt or sea salt, (as needed)
• ¼ cup (30g) very finely diced red onion ((optional))
• 1 medium or large ripe avocado
• Salt and pepper to taste
• A couple squeezes of lemon juice
• A squeeze of Dijon mustard ((optional, to taste))
• 8 slices of bread of choice
• Sandwich fixings: (lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions)