Spicy Tofu “Wings”

Heat the oven to 400°F. Cut the tofu in half; cut 1 half horizontally into 2 flat rectangles (save the rest for another use), and then cut each in half vertically. Cut each piece into 3 long sticks and put them on a rimmed baking sheet. Sprinkle with salt and pepper, drizzle with 1 tablespoon oil, and toss to coat; spread out into a single layer. Bake until the tofu is browned and crisp in places, 15 to 20 minutes.

Rinse and dry the produce. Thinly slice the cabbage into ribbons and put them into a large bowl. Peel the carrots; slice them crosswise at an angle and add them to the bowl. Trim and chop the romaine and add it to the bowl. Thinly slice the celery, add it to the bowl, and toss to combine the vegetables.

Trim and chop the chives. Halve the lemon; juice 1 half into a small bowl (save the rest for another use) and add Sir Kensington's Fabanaise, mustard, 1/4 teaspoon garlic powder, the chives, and a pinch each of salt and pepper. Mix with a fork until smooth; taste and adjust the seasoning.

When the tofu is done, transfer it to a large bowl along with the hot sauce and 2 teaspoons oil and toss to coat. Put the naan on the same baking sheet. Put 2 teaspoons oil in a small bowl along with the nutritional yeast, the remaining 1/2 teaspoon garlic powder, and a sprinkle of salt. Spread the mixture onto the naan and bake until they’re hot and golden, about 3 minutes. Cut each piece into 4 bread sticks. To serve, put a heaping pile of the salad onto a plate and top with the spicy tofu. Pass the bread sticks and dressing at the table.