TO PREPARE THE EGG WHITES combine the water and salt in a large baking dish, and stir well to dissolve the salt. Set aside Drain and rinse the 1-pound (450g) of tofu and cut it vertically into one-half-inch (1 cm) thick slices. Cut each slice in half to become 2 pieces that are almost square. Using a small paring knife, form each square into an oval, imitating the shape of a hard-boiled egg half. Using a small spoon, carefully scoop out the centers of each of the ovals to form a cavity, reserving the cut-away pieces for the filling. Marinate all the prepared ovals in the salt water while preparing the filling. TO PREPARE THE DEVILED FILLING: Drain and rinse the 1/2 pound (225g) tofu and crumble it into a medium-size bowl. Add the remaining ingredients except the paprika and cherry tomatoes, and stir well to distribute the seasonings evenly. Adjust the seasonings if needed Drain the mock egg whites on several layers of paper towels and fill the cavities with the prepared deviled filling. Sprinkle the tops of the deviled mock eggs with paprika and arrange them on a lettuce-lined platter, leaving the center open. Fill the center with the cherry tomatoes.