I have only tried this with firm tofu; it's better if the tofu has not 
been frozen. You will need a blender. Leaving the breadcrumbs out gives a 
looser, less heavy pate. There are a couple of options for the herbs 
and/or spices used to flavour this; my current favourite is the 
tarragon/parsley combo, but they're all nice.

Makes enough for 2-4 sandwiches. Triple the quantities if serving at a 
party.

1/2 small onion 
1 garlic clove 
225g (8oz) large flat mushrooms 
25g (1oz) fresh breadcrumbs (optional) 
100g (4oz) firm tofu 
One of the following flavourings: 
1/4 tsp ground cumin 
1/4 tsp ground nutmeg 
1/2 tsp dried tarragon plus 1/2 tsp dried parsley 
1. Thinly slice the onion, finely chop the garlic, and halve and slice the 
mushrooms.

2. Put the onion, garlic and mushrooms in a wide covered pan over low heat 
and cook gently for about 20 minutes until the mushrooms have given off a 
lot of water. Make sure the heat is very low to start with, and stir 
occasionally. Add a very little water if it is dry at the start, and 
reduce the heat even further if it seems to be going dry later on.

3. Cool slightly, then put about ¾ of the mushroom mixture in a blender 
with the breadcrumbs. Crumble in the tofu and add the cumin, then blend 
until smooth.

4. Stir in the reserved mushrooms and season to taste with black pepper.