Eggless Salad

• 2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs
• 3 Tbs. low-sodium soy sauce
• 2 Tbs. cider vinegar
• 2 Tbs. rice vinegar
• 2 Tbs. maple syrup
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup finely chopped celery
• 1/2 cup soy mayonnaise
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cashews
• 1/4 cup golden raisins
• 2 Tbs. chopped cilantro
• 1 Tbs. paprika
• 1 Tbs. ground turmeric
• 1 Tbs. ground cumin
• 1 Tbs. ground coriander
• 1 Tbs. lemon juice

1. Preheat oven to 350F.
2. Press tofu slabs between two cutting boards 15 minutes to remove excess water.
3. Pat dry, and place in baking dish.
4. Whisk together soy sauce, cider vinegar, rice vinegar, maple syrup, and garlic in bowl.
5. Pour soy sauce mixture over tofu.
6. Bake 15 minutes.
7. Cool.
8. To assemble salad, crumble baked tofu in bowl.
9. Stir in all remaining ingredients, and season with salt and pepper, if desired.

pkgs, soy sauce, cider vinegar, rice vinegar, maple syrup, clove garlic, celery, soy mayonnaise, red onion, cashews, golden raisins, cilantro, paprika, ground turmeric, ground cumin, ground coriander, lemon juice

Taken from www.vegetariantimes.com/recipe/eggless-salad/ (may not work)