This is great on crackers or toast. It's from Joanne Stepaniak's Ultimate Uncheese Cookbook. Highly recommend anyone who used to like cheese to buy this.
1lb (16oz) firm regular tofu, drained
2/3 cup vegan mayo
2 teaspoons onion powder (optional)
1 teaspoon garlic powder (optional)
1 teaspoon salt
Break tofu into large chunks. Please in saucepan and cover with water. Bring to boil, reduce heat and simmer for 5 minutes. Drain well. Chill uncovered in refrigerator until cool enough to handle. Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Keeps in fridge for 5 days or so.