Remove the tofu from its packaging, wrap in a kitchen towel, and press (under the skillet) for about 2 hours, to remove as much liquid as possible.
In a skillet, lightly toast the spices, just until they’re fragrant, about 1 minute.
Pour the spices into the small bowl, and add the wet ingredients (mustard, vinegar, and agave). Whisk together.
In the large mixing bowl, squish up the tofu until it is crumbled evenly. Add 2 tablespoons of the spice mixture and mix until the tofu is evenly coated. Taste and add another tablespoon if needed.
Add the mayo, celery, scallions, radishes, and relish/pickles to the bowl mix well (your hands are the best tool for this job). Add salt and pepper to taste.