1 batch fluffy southern bisucits
1 - 2 cups quick dill sauerkraut (depending on how many people you are serving)
1 cube extra firm organic tofu
1 teaspoons turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoon diced pickles (plus a teaspoon of pickle juice)
1/4 cup vegan mayo
1 tablespoon yellow mustard (optional)
salt and pepper to taste
Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.
Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.
Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.
Eat and be happy!