Ingredients
-
8
-
1/4
-
1
-
1
-
1
-
1/2
-
2
-
1/4
-
1/8
-
-
-
-
-
-
Directions
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 , 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 , 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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Steps
|
1
Done
|
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
Done
|
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
Done
|
Cover and Chill Several Hours or Overnight in Order to Allow the Flavors to Blend Before Serving. |
|
4
Done
|
Keeps 5 to 7 Days in the Refrigerator. |
