1/3 of a block of 14-16 oz. tofu (really, I think as much as you want; you could use the whole block)
1/4 C fresh/frozen peas, thawed
1/4 C finely chopped celery
3 olives, chopped (optional)
2-3 slices of kosher dill pickles, chopped
2 tbsp finely chopped onions
1 tbsp finely chopped fresh parsley (you could probably used dried, but use less)
1 tbsp Vegenaise
1 tbsp umeboshi vinegar
1 tbsp fresh lemon juice
Bring a saucepan of water to a boil. Add the peas & blanch for 3 minutes or until peas are bright green. Drain & set aside.
Wrap the tofu in a cloth and place on a plate. Place a second plate on top of the covered tofu, & place a weight on top of it for 10 minutes to press out the liquid. Bring water to a boil in a steamer or a pot with a sieve over it. Unwrap the tofu and place it in the steamer basket or sieve. Cover & steam the tofu over the boiling water for 5 minutes. Remove tofu and transfer to a bowl. Mash with a fork to make it crumbly. Add the peas, celery, olives, pickles, onions, parsley, Vegenaise, vinegar, & lemon juice.
Eat as is over mixed greens or use as a sandwich filling on bread or wrapped in a tortilla or whole wheat pita bread.