Step 1

In a large bowl, use a fork to gently mash the tofu into bite-size pieces - not into a paste.

Step 2

Using a large spoon, stir in the mayo, pickles, kale, celery, dill, and red onion.

Step 3

In a separate bowl, whisk together the mustard, nutritional yeast, cumin, onion powder, garlic powder, turmeric, celery seed, tahini, lemon juice, and lemon zest.

Step 4

Add the mustard mixture to the tofu mixture and stir gently to combine.

Step 5

Cover and refrigerate 3 hours. Serve with toast.