Step 1

Dice the tofu into small pieces and set aside.

Step 2

Heat a large non-stick pan over medium heat, add the no-chicken stock. Add the tofu into a single layer. Bring to a boil and allow it to cook until all the water evaporates.

Step 3

Once there is no more water in the pan, add the oil and gently toss the tofu to coat it. Cook for 2 minutes or until a few pieces are lightly browned or charred. Remove them from the heat, put them on a plate, and allow them to cool fully.

Step 4

In a medium bowl, combine the parsley, onion, California grapes, celery, and vegan mayo. Mix well and set aside in the refrigerator until the tofu is cool.

Step 5

Once the tofu is completely cool, add it to the bowl with the rest of the ingredients. Mix well, taste, and black pepper. Optionally add crushed red pepper flakes and more lemon juice.

Step 6

Serve or place in the refrigerator for 1 hour for the flavors to integrate more.