The Perfect Tangy Vegan Broccoli Salad

0 Add all the dressing ingredients to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings. Put in the fridge until ready to use.
1 Soak the soy curls according to package directions. Then drain and squeeze all the liquid out of the soy curls with your hands.
2 Put the soy curls on a cutting board and dice them into small pieces. Then put them in a medium sized mixing bowl.
3 Pour the soy sauce, liquid smoke, maple syrup and paprika over the soy curls. Toss to coat the soy curls. Let them sit for about 5 minutes.
4 Heat the olive oil on medium high in a large non-stick skillet.
5 Add the soy curls with all the liquid to the skillet. Sauté, reducing heat as needed, until the soy curls are nice and brown. About 6 to 8 minutes. Turn off the heat and let cool while you prep the rest of the salad.
6 In a large bowl, combine the broccoli, red onion, vegan cheese, cranberries and seeds. Toss to combine.
7 Add the soy curls. 
8 Whisk the dressing one more time and then pour the dressing over the salad. Toss to combine everything.
9 Chill for 3 to 4 hours at least, but it tastes best if it sits overnight.