Crumble the tofu into a large mixing bowl until the pieces are fairly small.
Add the chopped artichoke hearts, red onion, pickles (or pickle relish), mayo, lemon juice, Dijon, Old Bay, and salt, and mix well until fully combined. Add a bit more mayo if you like a creamier consistency. Taste and adjust seasonings to your liking.
To serve, pile the Vegan Tuna Salad between two slices of toasted bread or into a pita pocket with tomato slices and lettuce. Alternately, you can dollop it on top of a green salad or spread it on crackers. Or simply eat it with a spoon!
*Growing up, we never had celery in our tuna salad, so I leave it as optional here. I add it from time to time if I'm wanting a bit more texture.
**If you don't have Old Bay seasoning, mix together 1 1/2 teaspoons celery salt, 1/4 teaspoon paprika, 1/8 teaspoon dry mustard, and 1/8 teaspoon black pepper.