oven to 200F. Slice the tofu into 1/2 inch cubes. Place on a nonstick
baking sheet and bake 1 1/2 hours, turning occasionally. The tofu will
brown slightly and will shrink to about half its original size. Remove
from the oven and cool completely.
celery, olives, lime juice, olive oil, olive juice, black pepper,
vegetarian oyster sauce, and cayenne pepper in a bowl, then add the
tofu. Stir gently to mix, then refrigerate and marinate for 1-2 hours.
divide the tofu mixture among 6 small serving cups and top with 2-3
teaspoons of cocktail sauce. Garnish with sprig of parsley and a wedge