Hearty Winter Slaw with Quinoa and Cranberries

For Plant-Based Mayo, in a food processor combine tofu, red wine vinegar, dry mustard, onion powder, garlic powder, and ½ teaspoon sea salt. Process until smooth and creamy. Store in an airtight container in the refrigerator up to 5 days. 2. In a large bowl whisk together Plant-Based Mayo, scallions, tarragon, pepper, and 1 tablespoon water. Add the next six ingredients (through dates) and the remaining ½ teaspoon salt. Toss to coat. Sprinkle with pepitas and additional scallions.