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.
Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.