Instructions

• Dice tofu into small, bite-size pieces and set aside.
• Heat large non-stick pan over medium heat. Add vegetable stock, then arrange tofu in single layer. Bring to a boil and cook until all liquid has evaporated.
• Once pan is dry, add 2 tablespoons extra virgin olive oil and gently toss tofu to coat. Cook for about 2 minutes, until pieces are lightly browned or charred. Transfer tofu to plate and let cool completely.
• In medium bowl, combine parsley, red onion, grapes, celery, and vegan mayonnaise. Mix well and refrigerate while tofu cools.
• Once tofu is completely cool, add to bowl and mix until evenly combined.
• Season with black pepper. Add crushed red pepper flakes and lemon juice, if using.
• Serve immediately, or refrigerate for 1 hour to allow flavors to meld.