Drain the liquid from the garbanzo beans / chickpeas. Save the liquid. Some of it will be used to make the mayo.
Make the mayoTo a tall vessel add neutral flavored oil, dijon mustard, 1.5 Tablespoons of the liquid saved from the beans, salt and vinegar. Use an immersion blender on high to make an emulsion. Place in the refrigerator until chilled.
Use a food processor to chop up the garbanzo beans and the tofu. To the beans and tofu add dijon mustard, kelp powder, pepper, pickles and onion. Mix to combine.