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
