Chickenless 'Chicken' Salad

The trick to this great salad is the marinating
and baking of the tofu.

1 lb. brick tofu-extra firm
soy sauce (or tamari)
spring or filtered water
3 ribs celery-diced
1 small red onion-diced
1 red pepper-diced
1/2 teaspoon each basil, sage, rosemary, oregano (or to taste)
2 teaspoons paprika
1-1 1/2 cup Tofu Mayo (see below)

Preheat oven to 400 degrees.
Lightly oil or spray a baking sheet.

Slice tofu 1/4-inch thick. Brush each slice, back and front,
with soy sauce and allow it to marinate for 10 minutes.

Place on a lightly oiled baking sheet and bake for 30-35
minutes, turning once halfway through, until a deep, golden
brown and crispy on the outside but still tender on the inside.
Remove from oven and allow to cool until you can handle the
slices. Then, shred the tofu slices with a sharp knife, creating
irregular, angular pieces..reminiscent of shredded chicken.

Mix with vegetables, spices and Tofu Mayo until ingredients are
well-incorporated. Chill thoroughly before serving.

This salad is great on a bed of fresh, crisp greens or served as
a hearty sandwich.

Tofu Mayo

12 oz. silken tofu
3 tablespoons stoneground mustard
2 teaspoons cider vinegar
3 teaspoons brown rice syrup (or other liquid sweetener)
sea salt
juice of 1 lemon

Puree all ingredients in a food processor until smooth and
creamy.