Pat the tofu dry with paper towels; slice the block into thin strips and then chop it into tiny little pieces.
Place about half the finely chopped tofu into a medium bowl and put the rest of it into the bowl of a small food processor, along with the chickpeas.
In a separate bowl, combine the vegan mayo, yellow mustard, olive brine, Kala Namak, black pepper, smoked paprika and turmeric. Whisk until well combined and pour about half of this dressing into the food processor, with the chopped tofu and chickpeas.
Process until really smooth and creamy, about 30 seconds to a minute, then add this mixture to the bowl with the finely chopped tofu.
Add the rest of the dressing, as well as the chopped olives and fresh chives and mix delicately until fully incorporated.
Lay 4 slices of bread on a work surface and divide the egg salad equally between them. Spread evenly all the way to the end, garnish with micro greens or chopped chives if desired and cover with another slice of bread.
Cut each sandwich into 4 triangles and serve.
You can make the sandwiches up to a full day ahead of time; just be sure to keep them in the refrigerator in an airtight container until ready to serve.
*If you want your Vegan Egg Salad to taste like the real deal, then you must absolutely, imperatively use black salt, aka Kala Namak. This rock salt has a very strong sulfur-like taste to it, which tastes almost exactly like hard-boiled eggs. A must-have in every vegan pantry, if you ask me! Also note that Kala Namak doesn't taste quite as salty as regular table salt, so if using regular salt, you will have to adjust the amount, to suit your own taste.