In a medium mixing bowl, whisk the yogurt, mayo, mustard, lemon juice, curry powder, turmeric, salt and pepper.
With your clean hands, crumble the pressed firm tofu into the same bowl. Don't be perfect - leave some pieces bigger than others and crumble some pieces smaller. This will help give the salad extra texture.
Add the chopped celery, apple, green onion, and parsley to the tofu.
Mix well until everything is well covered in the creamy curry dressing.
You can enjoy this right way or store it in the fridge to let the flavors come together even more.
*To press tofu, place a clean dish towel (or paper towels) on a plate. Place the block of tofu on the dish towel and cover the tofu with another clean dish towel and then another plate. On the top plate, place some heavy cans or bags of dried beans to press it down. Press for about 20 minutes.