If you’re replacing ketchup, mix that tomato paste with a generous amount of brown sugar, vinegar, and a little Worcestershire sauce and give it a taste before using it. Same kind of deal with the mustard powder; add vinegar and water to make wet mustard first. I don’t know about the mayo substitute, but I’ve done the other two many times.
Legend-Thanks fopr the answer. I realize I wasn’t totally clear in the OP. I’m thinking mostly when they use those condiments to make another condiment.
Ketchup brings those flavors to the new condiment, so of you just used tomato paste (let’s say in a quickie Russian dressing), you’d need to contribute the sour vinegar and sweet brown sugar another way.