From Joanne Stepaniak's The Uncheese Cookbook

Yield: 1 1/4 cups

1 C firm regular tofu, drained and mashed well
1/4 C egg-free mayo
1 T umeboshi plum paste
2-3 medium cloves garlic, minced
1 tsp. basil
1 tsp. marjoram
1/2 tsp thyme
1/4 tsp freshly ground black pepper
1/4 tsp rosemary

Put it all in a food processor and whir it into a smooth paste. Chill in a covered container in the fridge for several hours or overnight to allow the flavors to blend. Serve cold or at room temp.

NOTE:

Many folks feel tofu should always be cooked before serving. I'm too lazy, and have never had any problems—plus, I use organic tofu. But if you want, cut the tofu into chunks and steam it or nuke it and cool it down before proceeding to the processing step.