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.
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
