Using 1 inch oval cutter, cut out egg shape from tofu. Save leftover tofu and place to the side.
Place rounds on a cookie sheet or plate, cover, and place in the refrigerator for 30 minutes.
Place excess tofu, mayonnaise, shallots, turmeric, mustard, soy sauce, lime juice and salt into food processor or blender. Blend until smooth.
Fold in diced pickles.
Place deviled egg mixture into piping bag with, or without, a piping tip.
Remove tofu rounds from refrigerator, start piping mixture onto rounds.
Top with paprika, chives, extra diced pickles, or capers.
Serve and Enjoy!
Do not use too much mayonnaise or the mixture will be too thin and your filling will slide right off the tofu rounds. Take your time, less is more, until you get the right consistency.If you do not have piping materials use a small spoon to top the rounds.Don't have Himalayan black salt? Replace it with regular Himalayan salt and ground black peppper.