Used silken tofu, lemon juice, and a good squirt of mustard, tiny bit of olive oil, maybe salt and pepper, maybe white vinegar, for the 'mayo' part. Then I pan-fried little tofu cubes until they were pretty dry and firm but not too golden for the 'egg-y' part, and combined everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.