World Vegan Week ! And a recipe !

These next 7 days, from Oct. 24th through the 31st  is World Vegan Week !   A great time to explore how going vegan can alleviate so much suffering, help heal the planet and ourselves, and enjoy fantastic food at the same time :)
I had a special treat today.   A Brandywine tomato from the garden...a big surprise, since I had abandoned the plants weeks ago, and assumed any remaining tomatoes were not going to be worth harvesting.   Boy was I wrong !  I picked about 70 little Sungolds, and a nice big Brandywine and a few decent Celebrities.   So, to celebrate I made up a big batch of Tofu Salad, spread some on seeded rye bread, sliced up the Brandywine and had a feast.  Nice way to start the week !
Tofu Salad, aka Eggless Egg Salad or Happy Hen Salad...it goes by many names, but the recipe generally goes like this:
1 Block firm tofu (the refrigerated kind, packed in water )
2 Tablespoons each minced red bell pepper, celery and onion
2 Tablespoons nutritional yeast
2 Tablespoons yellow mustard
1 teaspoon ground cumin
1/4 cup vegan mayo

Remove the block of tofu from it's water, break in half and gently squeeze and wring the water out of each half.  Crumble the squeezed-out tofu in a medium bowl.  Add all the rest and mix with a fork, lightly mashing the tofu against the sides of the bowl.   Refrigerate for an hour or so before using as a sandwich spread, a chip dip or a filling for a warp.   Curry powder is really great in this, as is fresh herbs like dill or basil.