In a medium bowl add half of the chopped tofu. Sprinkle the turmeric over it and toss to mix until it turns yellow. Set to the side.

In a separate larger bowl mash the avocado with a back of a fork.

Then add in the tofu (both the one with mixed with turmeric and the plain one), vegan mayo, chives, and seasonings. Mix together with a spatula or spoon. Taste it and add any seasonings you like.

Place in the fridge until ready to fill the cucumber rolls.

Using a vegetable peeler take your cucumber and make long cucumber ribbons. If you need a visual watch the YouTube video. I usually take the first peel and put it to the side as it is all skin. Once, you get to the middle when it becomes seeds I flip the cucumber over and repeat until I get to the seeds on that side. Any scraps you can snack on or place in fridge.

Now take 1 or 2 cucumber ribbons, the cucumber ribbons from the middle of the cucumber are a bit thicker so you may only need one, and scoop about 1 to 2 tablespoons of the filling onto the ribbon from top to bottom. It is best to not overfill these. Then use your hands to carefully roll it up.

Repeat until all the roll ups have been made. I made 11. You may have a little extra "egg" salad left.

Garnish with more chives, microgreens, salt, and pepper. Enjoy.