Tofu Boursin
- 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
- 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
-
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.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana