Lemon Pepper "Chicken" Salad

Preheat oven to 350 degrees.
Cut as much tofu as you need into 1/2 inch strips. Lay strips on paper towels, then on top add more towels, and set a heavy book on top. You can leave for an hour, or even overnight.
After tofu is pressed, cut into cubes and place them on a small baking dish. Drizzle with olive oil, and if you want, you can add diced onions and red bell peppers. Shake lemon pepper seasoning onto the mixture-- as much or as little as you like. A teaspoon or 2 per serving should do it, but it depends on your taste. I sometimes squeeze out a slice of lemon, as well.
Bake until the tofu begins to turn golden, about 15 minutes. Take out, allow to cool. Transfer to a mixing bowl, add vegan mayonnaise, and smash everything together with potato masher until it resembles 'chicken' salad.
Serve on crackers, in a sandwich, or on a bed of greens! Enjoy!