Ingredients: 14-ounce package extra-firm tofu, pressed and torn into small, bite-sized pieces 2 stalks celery, diced 1 cup diced onion 1 cup green or red bell peppers 1 cup vegan mayonnaise (such as Vegenaise or Nayonaise) 1 teaspoon onion salt 1 teaspoon paprika 1 teaspoon pepper 1 teaspoon chopped parsley (dried or fresh)

Recipe: To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)

Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu (tofu is loved by some, abhorred by others) doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture.

Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.

If you don’t use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water (tap water should be fine unless the recipe calls for bottled water) for 2 to 4 minutes. Alternatively, transfer the frozen tofu (make sure its fresh and smells good) from the freezer to the refrigerator for 4 hours or overnight.

Serves 4.