Put tofu, celery, carrot, yellow onion, raisins, and pistachios in a medium sized bowl.
In a separate small bowl, combine vegan mayo, sweet curry powder, non-dairy milk, agave syrup, and cayenne.
Pour the mayo mixture into the bowl with the tofu and thoroughly combine, being careful not to break up the tofu too much. Add salt and pepper to taste.
The tofu salad can be eaten right away. However, for best results, cover and refrigerate it and allow flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.
*I like to use the Wildwood or Trader Joe's vacuum-packed tofu, because it doesn't need to be pressed before using. If you use water-packed tofu, press it first.