Instructions: Optional: green or black olives, other herbs, radishes, sweet red pepper, ground black pepper, pickles, etc.

Wash & dry parsley and/or dill, and chop finely in food processor. Cut veggies into chunks small enough to fit in food processor and process until well-chopped (if you want it chunkier, stop earlier). Crumble pressed tofu into processor - as much as will fit, leaving some room at top for expansion - and add mustard, soy sauce, and enough mayo to moisten. Pulse processor several times to mix, then process until smooth. If too dry, add more mayo or, for less fat, a liquid like orange/lemon juice. Taste and add more of whatever you think necessary

(this can be really bland without amendments).

Pressing tofu:
Try to cut slices same depth, so pressure will be distributed evenly across them. Stack (from bottom): newspapers, 1-2 layers of paper towel, tofu slices (lay slices side by side, compact as possible), another layer of paper towel, a cutting board, and weights (I use jars of beans, CAREFULLY distributed across the board). Be careful here to balance jars, etc., I broke at least one unique ceramic canister this way! Leave for a few hrs (1/2 hr. minimum).

Note:
This is NOT a precise recipe, so play with it until you like the results. Hence the vague directions! Also, if you dont have a food processor, handchopping and mashing (with potato masher) will work, but results will be less homogenized (maybe better for some). If you add the turmeric, it will look more like (dare I say it?) egg salad.

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