Add soy milk and 1 teaspoon of the apple cider vinegar to a pint-sized mason jar. Stir and set aside.
Add nutritional yeast, garlic powder, onion powder, black pepper and ¼ teaspoon salt to a small bowl and set aside.
Crumble the extra firm tofu into a small bowl and set aside.
Make the mayo base: Add the silken tofu to the blending cup that came with your immersion blender. If you are using a food processor or standard blender, add the tofu to the bowl or your food processor or to your blender. Add aquafaba, 2 teaspoons apple cider vinegar, lemon juice, agave, ¾ teaspoon salt and ground mustard. Use the immersion blender, food processor or blender to combine the ingredients. Blend until you've achieved your desired consistency, scraping down the sides as needed. See notes below for tips.
Add the homemade mayo to the the milk and apple cider vinegar mixture. Stir to combine.
Stir in the Worcestershire (or tamari) and mustard followed by the seasoning mix. Add the crumbled tofu and stir. Tightly cap the mason jar and shake a few times to further incorporate the ingredients. Refrigerate for at least 2 hours to infuse the flavors. It will also firm up while refrigerating.