Chicken Salad

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
2 teaspoons paprika
1-1 1/2 cup Tofu Mayo

Preheat oven to 400 degrees. Lightly oil.

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.

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.