Drain tofu and wrap it in paper towels and/ or kitchen towel and let it drain for at least 20-30 minutes.
In the meantime, blend chickpeas, mayonnaise, curry powder, chili powder, salt and pepper into a almost smooth paste.
In a medium bowl, crumble tofu with a fork into desired size. You can pulse in the food processor also.
Add the chickpea puree, chopped red onion to the crumbed tofu and mix gently to combine. Taste and adjust the seasoning accordingly. If you have time, chill the salad for a little bit before serving.