Tricolor pasta salad with homemade mayo and tofu (v)egg

Name: Tricolor pasta salad with homemade mayo and tofu (v)egg
Ingredients: Vegan mayonnaise; ½ cup (1.2 dl) – soy milk; 1 Tsp (5 ml) – Dijon mustard; 1 Tbsp (15 ml) – lemon juice; 1 cup (2.4 dl) – neutral-flavored oil; Optional: Minced garlic (either toasted or raw), chili flakes, wasabi, a dash of rice vinegar, etc.; Tofu (v)egg; 4-6 oz (115-170g) – firm tofu; ½-1 tsp (2.5-5 ml) – black salt (aka kala namak); ½ tsp (2.5 ml) – turmeric; a splash of soy milk; Pasta salad; 3 cups (6.6 dl) – tricolor pasta; 1 cucumber, sliced and quartered; 3-4 large scallions/spring onions, chopped; ½-1 cup (1.2-2.4 dl) – homemade vegan mayo; salt/herb salt and pepper to taste

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Are there any dishes or foods that your mom (or dad) used to make that you associate with certain occasions? This pasta salad is one of those dishes that just s

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Ingredients

Vegan mayonnaise
½ cup (1.2 dl) – soy milk
1 Tsp (5 ml) – Dijon mustard
1 Tbsp (15 ml) – lemon juice
1 cup (2.4 dl) – neutral-flavored oil
Optional: Minced garlic (either toasted or raw), chili flakes, wasabi, a dash of rice vinegar, etc.
Tofu (v)egg
4-6 oz (115-170g) – firm tofu
½-1 tsp (2.5-5 ml) – black salt (aka kala namak)
½ tsp (2.5 ml) – turmeric
a splash of soy milk
Pasta salad
3 cups (6.6 dl) – tricolor pasta
1 cucumber, sliced and quartered
3-4 large scallions/spring onions, chopped
½-1 cup (1.2-2.4 dl) – homemade vegan mayo
salt/herb salt and pepper to taste