(From This Can't Be Tofu, p. 41)
Curried "Chicken" Salad
1 carton soft or firm tofu, drained cw: firm/extra firm works best, with the water pressed out for as long as possible beforehand Sea salt and freshly ground black pepper 1/2 cup mayonnaise Finely grated zest and juice of 1 large lime 3 TB chopped cilantro 1/4 cup finely chopped parsley 1 tsp curry powder 2 scallions, thinly sliced 1 celery rib, finely diced 1 TB mango chutney cw: can also add 1 carrot diced, red onion diced, raisins, peanuts 1. Cut the tofu into cubes or strips about 1/3 inch across. Bring 6 cups water to a boil, add 1 teaspoon (cw: or more...) salt and turn off the heat. Lower the tofu into the water and let it sit for 2 minutes. Gently tip it into a wide colander, then rinse under cool water. Shake off the excess moisture and turn the tofu only a clean kitchen towel to dry. 2. Combine the remaining ingredients. Taste and adjust the seasonings, adding more curry powder or lime juice, if needed, to make it a little more zesty. Add the tofu and gently toss with a rubber spatula. If possible chill 20 minutes or more. (cw: ~2 hours STRONGLY recommended) The flavors will emerge and mellow as the salad stands.