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I had another go at making a tofu based dip, this time cheese and onion flavoured. The first thing I did was put some cheese in the food processor and blitz until it was broken down breadcrumb sized pieces. I used a mixture of pecorino and strong mature cheddar.
Next I cooked a couple of small onions and 2 garlic cloves and added them to the food processor, along with a block of tofu. I blitzed it until everything mixed together to a smooth paste. I added a couple of grinds of black pepper and a dash of vinegar, since the original River Cottage recipe had vinegar in it too.
The dip needed more cheese and onion adding than I expected but the end result was ok.