Found this on a site called sallys-place.com
I've never tried it but I'm guessing it can be used for simple ganache.Keith Luke's Vegan Chocolate Truffles
10 ounces the best unsweetened chocolate you can find
(Keith confirmed that Nestle, Hershey and PatisFrance get their lecithin used to help emulsify chocolate from soy)
4 ounces tofu, pureed
4 ounces soy milk
1/2 tbsp soy margarine
1/2 tbsp glucose syrup
Chop chocolate into small pieces and soften/melt the chocolate in a 2-quart mixing bowl in a microwave oven or over a double boiler. Keith found that when working with small quantities of soy milk, he had to soften/melt the chocolate to get a smooth ganache. There just is not enough heat in the soy milk to melt all the chocolate.
Puree the tofu in a food processor until it is very smooth and set aside. No lumps should be visible.
Bring soy milk to a gentle boil and add it to the chocolate, gently folding until well-combined.
Fold in the tofu puree, soy margarine, and glucose syrup until well combined. The margarine should be completely melted and incorporated into the mixture. The texture of the ganache can be controlled by the ratio of soy milk/puree and chocolate. More chocolate results in a firmer ganache. Cover the surface of the "ganache" with plastic wrap and allow the mixture to cool to room temperature. It can then be refrigerated overnight.
Hope it works for you.