Oriental tofu salad aka "chik" n salad. This is one of my kids' favorites. I can't eat it, but, how I wish I could.

First off, you bake a little tofu. Here is my method:

1/2 block of firm tofu(not silken), diced into pieces about 1/2 inch by1/2 inch

toss with:
a few dashes of braggs
a sprinkling of veg broth powder (not necessary)
a tablespoot of olive oil
and then with some nutritional yeast.

Bake at 400 for about 20 minutes. I usually bake it on a flat cookie sheet. You can bake it longer if you want it crispier. But watch it so that it doesn't get too crispy.

For salad:
1 cup shredded cabbage
1 small carrot shredded
1/4 cup pecans, toasted, chopped
1/4 cup red onion, diced
the baked tofu

throw into a bowl and mix together

dressing:
1/4 cup veganaise
drizzle of sesame oil ( you really don't want to over do it)
two small dashes of tamari
1 tsp agave nectar
1 tbsp rice milk
pinch of ginger spice

Mix together in a small bowl. Stir into the tofu mixture, mixing well. Chill for 1 hour (or longer). Serve on endive cups* or in a nice hearty wheat bread for a sandwich(usually makes about 5 sandwiches).

Endive cups are just leaves of endive lettuce. They make sort of a natural cup.