Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.
For a Nut Free Version, substitute the Cashews for store-bought Vegan Mayo. Instead of the “dressing” above, simply blend 1 1/2 cup Vegan Mayo with 1 tsp Dijon Mustard and 1/2 tsp Kala Namak Salt.
If you are not using Black Salt in this recipe, start with 1/2 tsp of Fine Salt and add from there.
If you’d like to add some crunch to this recipe, add ¼ cup finely diced Celery or Red Onion!