Soak cashews overnight in cool water. If you don't have time to soak overnight, pour boiling water over cashews and soak for one hour.
Drain and rinse your soaked cashews. Blend soaked cashews with fresh water until smooth. (If you used the quick-soak method and are not using a high-powered blender, a food processor will get the job done).
Add turmeric, onion powder, paprika, black salt, mayo, and dijon mustard to your mix, and blend until well-combined.
Drain the tofu and in a large bowl, break the tofu into small curds with your hands.
Combine cashew blend with the tofu curds, and fold together gently until thoroughly mixed.