Season and sautee tofu in a skillet.
Dice all veggies while tofu and pasta are cooking. Place the celery in a small saucepan and cover with enough water just to cover the pieces. Boil for 3-4 minutes and then strain.
Drain and rinse pasta and place in a large bowl. Add vegan mayo, dijon mustard, pickle juice or rice vinegar, and salt and stir well. Add chopped veggies (including celery).
Toss in seasoned and chopped tofu and mix well. Can be served immediately or chilled for a few hours or overnight.