1 cup vegan mayo
2 teaspoons dijon mustard
2 teaspoons light miso paste
2 tablespoons vegan sour cream, or plain vegan yogurt
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon dried dill
1/2-1 teaspoon salt
1/4 block firm tofu
Mix together all of the ingredients except tofu.
Once all of the ingredients are well combined, crumble the tofu and fold in.
Store in an air tight container in the fridge for up to week.