In a gallon bag add the ½ cup nutritional yeast flakes and 2 Tbsp of chicken-style seasoning and shake the bag holding it closed to mix together.

Add the cubed tofu and shake well again.

Place the covered tofu on a parchment covered cookie sheet and place in the oven and bake at 350°F until golden brown. Remove and let cool.

In order add the potatoes, olives, radishes, cucumbers, celery, mustard powder, garlic powder, and yeast flakes and stir with a spoon.

Add the dill and mayonnaise and combine with the spoon until incorporated together.

Add the baked tofu and combine until evenly distributed. Store in an airtight container until ready to serve.

Note: Add the vegan mayonnaise to your likeness. You can add more or less. This potato salad is a meal in itself.