Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.
Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan.