Press tofu for a total of ~ 30 minutes to an hour. (You can find many tutorials online if you've never done this before! I put paper towel above and below my tofu then set a heavy cutting board and a few cookbooks on top of it).
Crumble tofu into a medium sized bowl. Add all ingredients through pepper and stir until well combined. Add avocado and mayo, stir until just combined. If you want chunks of avocado to remain, stir carefully. I mashed mine up pretty well so I'd get a subtle avocado flavor in every bite.
Serve over lettuce or as sandwiches
Notes
I've ever understood putting pickles or celery in egg salad, but adjust according to match how you normally make your egg salad. Nutritional information is using lite tofu and low fat mayo (~ 15 calories per tablespoon). Makes four VERY generous servings. This could realistically make 6 + sandwiches.