Place tofu in a saucepan and cover with water.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Drain the tofu well.

Chill the tofu uncovered in the refrigerator until cool enough to handle.

Crumble the chilled tofu into a food processor.

Add vegan mayonnaise, umeboshi plum paste, dried basil, dried marjoram, dried thyme, roasted garlic (or fresh crushed garlic), pepper, and ground rosemary to the food processor.

Blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as needed.

Cover the mixture and chill for several hours or overnight to allow the flavors to blend before serving.

Keeps 5 to 7 days in the refrigerator.