Tofu Boursin

Submitted by mersaydees

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 1 1/4 cups

ingredients

• 8 ounces firm tofu, drained and broken into large chunks
• 1⁄4 cup vegan mayonnaise
• 1 tablespoon umeboshi plum paste
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1⁄2 teaspoon dried thyme
• 2 cloves garlic, roasted or 1/2 teaspoon fresh garlic, crushed
• 1⁄4 teaspoon pepper (to taste)
• 1⁄8 teaspoon ground rosemary

directions

1. 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.
2. 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.
3. Cover and chill several hours or overnight in order to allow the flavors to blend before serving.
4. Keeps 5 to 7 days in the refrigerator.

Reviews

[hmihal]

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.