Begin by taking a package of extra firm tofu. Drain it and wrap it in a clean tea towel for 5-10 minutes to get it extra dry.

Now unwrap it and break it off in big chunks

and place it in the food processor with a single blade attachment

Blend the plain tofu chunks up for about 2 minutes

Now prep the following ingredients to put into the food processor with the tofu: a tablespoon of white miso,

About this much sea salt

A teaspoon of oregano

5 leaves of fresh basil. If no fresh just use a teaspoon of dried basil from your spice cabinet.

and 1 fresh lemon

Squeeze it and put the juice in the food processor.

Grate the rind of the lemon and add that to the food processor as well.

Now blend it all up.

Add about 1/4 of a cup of olive oil for creaminess, and then blend one last time for 30 seconds

Now let the tofu mixture sit while you rinse an offensively long cucumber and put in on a cutting board.

Peel that baby. If no peeler you can leave the skin on.

Chop it up fine and toss it in a big mixing bowl

Rinse some celery and chop in the same fashion as the cucumber

put the chopped celery in the same bowl with the chopped cucumber

now pour the tofu mixture into the cucumber/celery bowl, and mix your ingredients all together gently with a spoon.

And there you have it! This is one of my main vegetable dishes for the week. I'm planning on topping a salad with it for lunch, and using it as a side for a salmon fillet dinner. Another idea is to make a sandwich with it or spread it on crackers. It tastes very similar to egg salad, so you can use it in a myriad of ways. I'll probably just end up eating it plain for a great fresh vegetable and protein fix while enjoying summer's last days. What special meals do you like to make to bid the season farewell?