Tofuboursin Recipes

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TOFU BOURSIN



Tofu Boursin image

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.

Provided by mersaydees

Categories     Spreads

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 387.1, Fat 17.4, SaturatedFat 3.3, Cholesterol 11.5, Sodium 277.9, Carbohydrate 43.8, Fiber 4.4, Sugar 5, Protein 21.4

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