Tofu Salad

Hand squeeze out excess water from a block of firm tofu. Rip tofu into bite size pieces and place on a sprayed cookie sheet. Bake at 450 until golden, 20-25 minutes, flipping half way through.

Add Veganaise (or other vegan mayo), green onion, red grapes (cut in half), celery, pistachios, lemon juice, a little sea salt, and the zest from an orange.

You can serve it plain, on crackers, in a lettuce wrap, or in a soft tortilla wrap.