Old Fashioned Vegan Chicken Salad

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So as someone new to vegan cooking, I was a little hesitant on making this and had my doubts about how it would taste. As soon as I was finished and gave it a try, I texted my friend who has been a vegan for many, many years and said "I've seen the light!!!".  This was honestly the best "chicken" salad I have EVER had. Better than if it had actual chicken in it...no kidding! I've worked with tofu here and there but never with super firm tofu (as I used here). After making this, it's my new favorite meat substitute.  Thanks to Fat Free Vegan for the recipe.

                        Old Fashioned Vegan Chicken Salad

Ingredients 

• 1 14-ounce package extra-firm tofu
• 1/4 cup vegetable broth or “no-chicken” broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 2 ribs celery, chopped
• 2 1/2 tablespoons tofu-cashew mayo or other vegan mayonnaise
• 2 1/2 tablespoons sweet relish
• 1/4 teaspoon mustard (or more to taste)
• 2 tablespoons sliced or slivered almonds (optional)
• 1 teaspoon chopped chives (optional)
• salt and black pepper, to taste

1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. Cut the tofu into about 8 equal slices, and then cut those slices in half. Place two paper towels (one on top of the other) or a clean tea towel on the counter and place the tofu slices on top. Cover with two more paper towels or tea towel. Gently press each slice of tofu until the towels are saturated with water. Replace the towels on top with another layer and press until most of the water is pressed out of the tofu. Place the tofu on the prepared baking sheet.
2. Mix the broth, soy sauce or tamari, thyme, sage, and pepper. Pour half of it over each slice of tofu. Turn the tofu over and pour the remaining liquid over it. Place it in the preheated oven and bake for about 20-25 minutes, until tofu is beginning to brown on the edges. Remove from the oven and let it cool on the baking sheet.
3. Once the tofu is cool, tear each piece into small, irregular pieces. (You can also cut it, but it looks more natural if you tear it and somehow tastes better, too.) Place it in a medium mixing bowl and add all remaining ingredients. Mix well, and add salt and pepper to taste. Refrigerate until completely chilled. Serve in sandwiches, on top of salad, or rolled into lettuce leaves or tortillas.                           

Preparation time: 20 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4

Nutrition (per serving, including optional ingredients): 150 calories, 71 calories from fat, 8.1g total fat, 0mg cholesterol, 400.5mg sodium, 61.7mg potassium, 8.3g carbohydrates, 2.1g fiber, 3.6g sugar, 12.4g protein, 4.2 points.