Creamy, savory, eggy, and slightly crunchy, this "egg" salad is indeed the salad from your childhood, that's actually good for you!
(Morning) Carefully remove the tofu from the box trying to retain its shape as much as possible. Slice it in half lengthwise and wrap the blocks in multiple layers of paper towels then wrapped in a dish towel. repeat this process with both block of tofu and leave in the refrigerator for at least 8 hours.
(Night) Remove the moist towels and re-wrap one of the blocks to leave overnight. To the other block chop into small pieces and place into a small bowl. In a pinch bowl add 1/2 tsp. turmeric and 1/4 tsp. of black salt with 1/2 tsp of water to make a paste. Add this paste to half of the chopped tofu and mix to incorporate the color. Cover and let marinate in the fridge overnight.
(Day 2) To make the sauce, add all of the sauce ingredients into a blender( preferably a small blender such as a magic bullet), and blend on high until smooth and creamy. Place in a small jar and let the flavors marinate overnight while the chopped tofu is also marinating.
Remove the remaining tofu from the towels and chop into small pieces. To a medium sized mixing bowl add the plain chopped tofu, the marinated chopped tofu, sauce, celery, and purple onion. Mix well until incorporated, the salad is now ready for sandwiches, crackers, or a spoon. Store in an air-tight container for up to 4 days, the flavors will get stronger the longer it sits.
How to properly cut open silken tofu:
Cut along the dotted lines on the wing tips, then again across the top. Repeat on the other side and slide out tofu in one whole block. Slice lengthwise and wrap in paper towels. Set in refrigerator for 8 hours.