Finely cube half of the tofu; set aside. In a large bowl, slightly mash the remaining tofu. Add the cubed tofu. Add the onion, celery and Nayonnaise (more or less to desired consistency). Mix through gently trying not to break up the cubes too much. Add the curry powder and blend through evenly. This will turn mixture egg yellow. Add parsley or other herbs and salt and pepper to taste. Blend well. Chill and serve.
NOTES: This eggfree salad tastes best when chilled overnight. The longer it sits, the more it tastes like traditional egg salad.
Use it for egg salad sandwiches on toasted whole wheat with lettuce and tomato for a quick lunch with a favorite soup or spread on vegan crackers for an appetizer; similar to deviled eggs, if you sprinkle some paprika on top.
*Although Nasoya brand tofu works well, any Chinese-style brand will produce similar results. Chinese-style is the water-packed tofu. Japanese-style is the one in aseptic packaging (packed in boxes).
*Nayonnaise is the product name of a tofu mayonnaise manufactured by Nasoya Foods. Most larger supermarkets now carry this as do most health food/natural food stores. Any brand of (or favorite recipe for) soy/tofu mayonnaise can be substituted, howe'ver.
*Find a curry powder containing tumeric; otherwise add a ¼ t. of tumeric powder to get the yellow color of hardboiled egg yolks. A good brand to try, availabe in most supermarkets, is called Chefs Style. If you can't find it, you can mix some ground coriander, dry mustard powder, chili powder (true chili powder, no salt added if you can find it), tumeric, and ground cumin, to taste. If you wish, you can add the cubed tofu last to the bowl, after the curry powder or equivalent, to keep more of its white color making it similar to the diced hardboiled whites in traditional egg salad. In other words, you'll see bits of white mixed with yellow.
This really isn't as hard as it may sound. :) Detailed recipes give the best results, in my opinion.
Bon appetit!