Tofu “Egg” Salad

• 1 block (454g) medium-firm tofu, drained, finely diced or crumbled
• 2 Tbsp Bragg nutritional yeast
• 2 scallions
• ¾ tsp black salt
• ¼ tsp turmeric
• 6 Tbsp vegan mayo
• 2 tps dijon mustard
• salt and pepper to taste (optional)