1. Thaw the frozen tofu or defrost in the microwave oven. Place a slice of thawed tofu between your hands over the sink and press out as much water as possible. Repeat for all of the tofu.  For more detailed instructions on using frozen  tofu, refer to this recipe for frozen sliced tofu. Place four slices of pressed tofu on a cutting board and chop into small pieces. Repeat for  the remaining four pieces.

2. Dice and measure the celery and red bell pepper. You will need about one large stalk of celery and one-third of a large red bell pepper. I usually cut the celery lengthwise into thin strips and then chop across the strips into small pieces. Use the same procedure for the bell pepper.

3. Place the chopped tofu in a large bowl. Add the sweet relish and chopped hard boiled egg. Add the 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 1 teaspoon salt, 1/2 teaspoon crushed dried summer savory, 1/2 teaspoon celery salt, and 1/8 teaspoon black pepper. 

4. Gently stir everything together until well blended. Taste and adjust seasonings if necessary. Keep in a covered container in the refrigerator until ready to use. This chicken salad should keep for at least four or five days in the refrigerator.

Instructions for Tomato Stuffed with Vegetarian Chicken Salad

1. Fill a small saucepan about half full with water and bring to a boil. Add a tomato to the boiling water and simmer gently for exactly one minute. Remove with a slotted spoon and place in a bowl of cold water for one minute.

2. Place on a cutting board and remove the white center section of the tomato at the top (the core). You do no have to remove the entire center of the tomato. Remove the tomato peel.

3. Cut across the tomato, from the top almost to the bottom, three times to make six wedges. Do not cut all of the way through the tomato! You want it to stay together in one piece. Open the tomato wedges like the petals of a flower.

4. Place the tomato on a lettuce leaf on a plate. Fill the tomato with about 1/2 cup of vegetarian chicken salad.