This is like something my Mom used to make in the summer time.

1 block extra firm (compressed) tofu
soy sauce or Bragg’s Liquid Aminos
water

1/2 – 1 cup walnut halves
1/4 cup fresh tarragon, finely chopped
2 tsp paprika
sea salt and cayenne pepper, to taste
1 1/2 cups vegan mayo (see Substitutions section of this website, or use a commercial brand like “Vegenaise”)

Preheat your oven to 400 F. Lightly oil a cookie sheet. Slice the tofu 1/4” thick. Place in a shallow dish and cover with a mixture of 1 part soy sauce to 4 parts water. Allow to marinate 10-30 minutes. Place on the baking sheet and bake 20-30 minutes until it is a deep, golden brown and crispy. Remove and allow to cool, then shred (either with a sharp knife or your own hands) into irregular pieces.

Combine all ingredients and chill completely (overnight is best). Serve on it’s own, or in big crusty rolls with all the sandwich fixin’s.

Serves 6-8.