This is one that I found in the book "Vegan Vittles : Down home cooking for everyone" by Jo Stepaniak.
It is quick and very easy to make. It looks like it has egg in it, and has the right texture too. The good thing about it is that it has none of that stinky chickens' periods aspect to it!
You can use this as a sandwich filler or as a spread for crackers and it will keep for up to a week in the fridge. I found that the longer you left it, the better the flavours melded together.
What you will need:
250-350g block of firm tofu
2 tbsp diced celery, the smaller the pieces, the better
2 tbsp parsley, fresh and chopped finely
2-3 tbsp vegan mayonnaise (you can find this at health food shops or in supermarkets such as Coles or Woolies, often in their 'health foods' section)
2-3 tsp pickle relish
half tsp onion powder (optional)
one eighth tsp ground turmeric
salt, to taste
ground black pepper (optional), to taste
Place the tofu into a medium sized bowl and mash it either with a fork or a potato masher. I found cutting it up roughly with a knife first helped.
Add the celery, mayonnaise, parlsey, pickle relish, onion powder (if using), turmeric, salt and pepper (again, if using). Stir until thoroughly combined. Chill for at least 1 hour. If you are going to store for later, put in a covered container.