Cut the tofu block in half. Slice each half lengthwise into thin pieces, then cut those slices into thin strips to create small rectangular pieces. Repeat with the other half of the block.

In a pan, combine the tofu, oil, and poultry seasoning. Toss to coat evenly. Cook over medium heat for 10–15 minutes, stirring occasionally, until the tofu is mostly golden brown.

Meanwhile, in a large bowl, combine the prepared celery, grapes, and walnuts. Once the tofu is done, add it to the bowl along with the vegan mayonnaise, vegan yogurt, lemon juice, salt, and pepper. Mix until everything is well coated.

Taste the vegan Waldorf “chicken” salad and adjust the seasoning as needed. Enjoy immediately or chill in the fridge until ready to serve.