From Joanne Stepaniak's The Uncheese Cookbook

Yield: 1 1/4 cups

1 C firm regular tofu, drained and mashed well
1/4 C egg-free mayo
1 T umeboshi plum paste
2-3 medium cloves garlic, minced
1 tsp. basil
1 tsp. marjoram
1/2 tsp thyme
1/4 tsp freshly ground black pepper
1/4 tsp rosemary

Put it all in a food processor and whir it into a smooth paste. Chill in a covered container in the fridge for several hours or overnight to allow the flavors to blend. Serve cold or at room temp.


Many folks feel tofu should always be cooked before serving. I'm too lazy, and have never had any problems—plus, I use organic tofu. But if you want, cut the tofu into chunks and steam it or nuke it and cool it down before proceeding to the processing step.