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Preheat oven to 400 degrees F.
Press the tofu using a tofu press or by rolling it in paper towels and pressing a heavy object on top.
Slice tofu into 4 slabs, then cut those into 8 slabs so you have thin strips.
Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper.
Bake for 25 minutes until tofu is golden brown, then set aside to cool.
Once tofu is cool, tear into bite sizes pieces.
Toss the cooled tofu chunks with mayo, celery, grapes and walnuts, then season to taste, if needed, with salt and pepper.
To serve, start with toasted bread, layer with lettuce and thin slices of tomato.
Top with a scoop of salad and another piece of toasted bread.
Enjoy immediately! Leftover tofu salad will keep in the fridge for 3-4 days.