Tofu Boursin

"Based on a recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. The recipe intro says, “This French-inspired garlic, black pepper, and herb uncheese is marvelous on bread or crackers and equally scrumptious piled on baked or steamed potatoes. Use it as a condiment scooped on top of pasta along with your favorite tomato-based sauce.” Cook time does not include chilling time."
 
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Ready In:
30mins
Ingredients:
9
Yields:
1 1/4 cups
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ingredients

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directions

  • Place tofu in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle.
  • Crumble tofu into a food processor and add remaining ingredients. Blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary.
  • Cover and chill several hours or overnight in order to allow the flavors to blend before serving.
  • Keeps 5 to 7 days in the refrigerator.

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Reviews

  1. Good but garlicy. It didn't really have that umami taste that real boursin has but it is still good as a dip or a spread. It gets better with age so don't judge based on how it taste straight out of the food processor. I couldn't find the umeboshi plum paste but I did find some pickled umeboshi pickled plums that I tossed into the food processor with everything else. If you can't find the plums, I think a good sub would be miso paste.
     
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