Herbed Tofu Spread with Umeboshi
Makes about 3 cups
- 1 lb soft or firm fresh tofu (first boil in water for 5 minutes and cool)
- 3 tablespoons sesame tahini
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped parsley
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 tablespoon umeboshi paste
Fill pot with enough water to immerse the block of tofu and place over high heat. After it comes to a boil add tofu and cook for 5 minutes. Remove tofu, rinse in cold water and let cool before proceeding with recipe.
Combine all the ingredients in a food processor or blender until desired texture.
