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Drain the tofu and dry the exterior with a paper towel. Crumble into very small pieces and set aside in a small bowl.
Clean and trim the celery rib and chop into a small dice. Roughly chop the parsley leaves and put the parsley and celery into a medium mixing bowl. Remove the peel from the quarter onion and grate the onion into the bowl.
Add all of the ingredients, including the tofu, to your mixing bowl and mix with a spoon or spatula to combine. Use your fingers to break up any larger chunks of tofu that remain. Taste and season with salt as needed.
Put half of the mixture in a food processor and process until fairly smooth. Add back to the mixing bowl and mix everything together. Store in a covered container in the fridge for up to 1 week.