In a large mixing bowl, use a whisk to combine 5 Tablespoons vegan mayo, 1 Tablespoon curry powder, 3/4 teaspoon non-dairy milk, and 1 teaspoon maple syrup until smooth.

Add the 1/2 inch cubed tofu, 1/2 cup sliced celery, 1/2 cup grated carrot, 3 Tablespoons chopped yellow onion, 3 Tablespoons raisins, and 3 Tablespoons pistachios to the mixing bowl. Gently stir with a spoon to combine, being careful not to break up the tofu too much.

Stir in a generous pinch of salt and a dash of pepper. Taste and adjust seasoning, adding more salt, pepper, or a pinch of cayenne pepper for extra spice if desired.

For best results, cover the curried tofu salad and refrigerate for several hours or overnight to allow the flavors to meld and deepen before serving.