In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables.
In a small bowl mix together the lemon juice, nutritional yeast, curry powder, vinegar, mustard, and coconut aminos. Pour over the tofu and vegetables and mix lightly.
Add the raisins, grapes, and toasted almonds and mix thoroughly.
Best if made 1-2 hours ahead and allowed to rest to blend flavors.
Serve on a lettuce cup or on a bed of greens. May garnish with parsley, chives, and additional slivered almonds.
Inspired by Plant Strong.com Serves 8-10. Noodles are at their best soon after cooking. Cut recipe in half or double as needed. Heat a large soup pot on medium-high…