Deviled No Egg Salad

14 oz firm organic tofu, pressed

1 t black salt (gives an eggy flavor)

2 T vegan mayo

1/2 T apple cider vinegar

1 t yellow mustard

1 1/2 T sweet pickle relish

Optional: onion powder, garlic powder, pepper, paprika

Press the tofu between two plates (over the sink) or balance something heavy (like a cast iron pan) on top of it for 10 minutes.  Pressing removes excess water from the tofu and improves the texture.  Once pressed and drained, fork mash the tofu in a medium bowl.  Mix in the rest of the ingredients and adjust the seasonings to taste.