Drain the extra firm tofu and get out as much excess water as you can. Usually I let it drain in a colander with something heavy on top. Set aside. For the sauce: put the silken tofu, vegan mayo, mustard, turmeric, agave nectar, garlic powder, and salt into a food processor or blender until smooth. In a skillet, sauté the chopped onion with a little olive oil until caramelized. Turn off the heat and stir in frozen corn to help thaw and cool down the onions. In a mixing bowl, crumble the firm tofu with your fingers. Add the onion-corn mixture, pickles, and sauce and mix well. Put in the fridge to chill before eating. Tip: you can substitute shredded seitan or Asian mock meat to make a "chicken" salad - I usually add chopped celery instead of corn for this.