Vegan Curried Tofu Salad

1 package firm tofu
2 tsp curry powder
3/4 cup Veganaise
1/4 cup Major Grey Chutney
6 stalks of celery, finely chopped
1/4 head of cabbage, finely chopped
1 bunch of scallions, chopped
1/4- 1/2 cup raisins
1/4- 1/2 cup salted cashews, chopped

Press the tofu in Tofu Express until water expelled (Approx 30 min). Chop into one inch cubes.  Toss cubed tofu in a bowl with curry powder and a pinch of salt until coated. Bake at 450 degrees on silicone mat or parchment paper for 15 min, turning once, until browned. Let tofu cool. Add tofu, celery, cabbage, scallions, raisins and cashews together into a bowl.  Mix veganaise and chutney together in a separate bowl until combined. Mix in the dressing.  Best after left in fridge for a while for flavors to combine. Can serve in a lettuce wrap or tortilla or over a bed of lettuce or eaten straight from the bowl.