In a small bowl, combine the mayo, sour cream, miso paste, garlic powder, and vinegar. Give it a good whisk or two to incorporate all the ingredients. Salt and pepper to taste. If the dressing is too thick, add a tablespoon of soy milk (unsweetened plain) and stir to combine. Finally, crumble the tofu into the mixture and stir to combine. Cover and place in the fridge.
For the Smoky Apple Bits
In a skillet over medium heat, add the diced apple, smoke sauce, and maple syrup. Cook over medium heat until the liquid is incorporated into the apple. Sprinkle with a pinch of sea salt and then set aside to cool.
Spring Wedge Salad
Wash the iceberg head and remove any ragged leaves. Cut down the center of the head to the core. Then cut each piece in half, cutting down to the core. Cut off the core from each quarter.
Arrange the quartered iceberg wedges on serving plates, drizzle each with the vegan blue cheese dressing and top each with apple bits, chives, chopped green onions, and tomato halves. Serve immediately.