Cut the tofu into ¼-inch-thick slices, and place it in two shallow dishes large enough to fit the tofu in a single layer. Combine the water and soy
sauce and pour over the tofu. Let marinate at room temperature for 30-45 minutes.
Preheat the oven to 400 degrees F. Oil a baking sheet, coat it with nonstick cooking spray, or line it with parchment paper.
Remove the tofu from the marinade, and place it on the prepared baking sheet. Bake for about 30 minutes, or until it is deep golden brown and the surface
is dry. Cool.
Slice the tofu into very thin strips or shreds. Transfer to a bowl and add the celery, bell peppers, and green onions to taste. Combine the vegan
mayonnaise and mustard in a small bowl. Add just enough to the tofu mixture to moisten it to your liking. Toss gently until evenly coated. Chill thoroughly
before serving. Stored in a covered container in the refrigerator,
Chicken-Free “Chicken” Salad will keep for 5-7 days.
