Press your tofu to remove the majority of the liquid. To press the tofu without using lots of paper towels, try placing your block of tofu into an airtight container that is slightly shorter in depth than the tofu. This will compress it and remove a lot of water. Then, after a couple of hours, just dry off any excess liquid with a single paper towel.

Boil a small pot of water, then let the cashews soak for about 10 minutes to soften them.

Blend together the ingredients for the egg salad dressing. Start by adding ¼ cup of the water from soaking the cashews. Add more as needed to get a smooth, creamy dressing. I usually add 2 to 3 more tablespoons of the hot water.

Roughly chop the tofu in different directions to get different-shaped pieces. This works better than crumbling it. A combination of perpendicular and diagonal cuts works well.

Mix together the tofu with the dressing and the chopped green onions. Taste and add more salt and pepper to taste.