Old-fashioned Vegan Chicken Salad

14 oz Tofu, Extra Firm, Nasoya
1 tbsp Better Than Bouillion, Chicken (by POKEY_)
6 tsp Bragg All Natural Liquid Amino
2 tsp Dried Thyme (by ARCTIC.ORCA)
.5 tsp Sage, ground
.25 tsp Pepper, black
3.5 tbsp Hellmann's Vegan Crafted Sandwich Spread (mayo) (by NEWGRAMMARY)
1.5 stalk, medium (7-1/2" - 8" lon Celery, raw
2 tbsp Almonds - sliced
2.5 tbsp Great Value Sweet Pickle relish
1 tsp Grey Poupon Dijon Mustard
1 tbsp chopped Fresh Chives
.125 tbsp Bragg Apple Cider Vinegar

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.

Serving Size: Makes about 3 - 4 cups (1-cup serving size)

Number of Servings: 3

Recipe submitted by SparkPeople user JRLARSONUS.