Curried Tofu Salad
1/3 cup golden raisins
1 teaspoon yellow mustard seeds
1/4 cup apple cider vinegar
1 pound extra firm tofu
2 tablespoons roasted pumpkin seeds
1 scallion, chopped
1 tablespoon chopped parsley
1/2 cup vegan mayonnaise (homemade or store-bought)
2 tablespoons curry powder
3/4 teaspoon kosher salt
Freshly ground black pepper
Place the raisins and mustard seeds in a small heatproof bowl. Bring the apple cider vinegar to a boil and pour it over the raisins and mustard seeds. Let them soak for at least 10 minutes (longer is even better).
Rinse and drain the tofu and gently press it between towels to rid of excess water. Place the tofu in a large bowl and roughly crumble it using your hands or a fork. Add the raisins and mustard seeds (along with any excess vinegar), pumpkin seeds, scallions, and parsley.
In a separate bowl, stir together the mayonnaise, curry powder, salt, and pepper to taste. Add this to the tofu mixture and stir until thoroughly combined. Taste and adjust seasonings if desired.
Serve as a sandwich spread or on a bed of salad greens. To store, refrigerate in an airtight container for up to 3 days.