Press the tofu between paper towels for 15 minutes to remove excess water, then crumble half of it into small chunks and mash the other half finely with a fork for a mix of textures.
In a large bowl, whisk together the eggless mayonnaise, yellow mustard, turmeric, black salt, black pepper and paprika until smooth and evenly golden.
Add the crumbled tofu, pickle relish, celery, red onion and chives to the dressing. Fold gently until everything is coated.
Cover and refrigerate for at least 30 minutes so the flavors and the eggy aroma from the black salt develop fully. Taste and adjust with more black salt or pepper.
Toast the bread if desired, layer with lettuce and a generous scoop of the salad, top with the second slice and serve.
