I'm excited to try this. It occurs to me that using tempeh instead of tofu would impart an additional layer of funk along with the same protein content.
You know I have a thing for fermented tofu. Fu ru / chao is a powerhouse of cheesy umami funk. Seems like nori dust would work well here? Its fishiness nearly scared one of my vegan recipe testers!
Ah I wasn't reading deep enough to spot nori dust. It's strong stuff. I like its brininess. I have ground wild icelandic kelp and it's wimpy. But that's my taste preference.
Fermented tofu looks like it could kill you. However, the good stuff is divine.
I'm excited to try this. It occurs to me that using tempeh instead of tofu would impart an additional layer of funk along with the same protein content.
Loving the veg recipes, keep them coming.
Joel - It might! But tempeh is fibrous, so it might not give the silkiness that this recipe requires.
I have great faith in my vitamix
I have my doubts, but let me know!
Really looking forward to trying this Andrew, thanks for trying the "anchovy" paste and for taking it to new heights!
can't wait to hear what you think! (ps, I have a Bluesky invite for you if you want one)
This sounds so cool.
You know I have a thing for fermented tofu. Fu ru / chao is a powerhouse of cheesy umami funk. Seems like nori dust would work well here? Its fishiness nearly scared one of my vegan recipe testers!
I mention nori dust! I liked it here, but it was distinctively nori-ish, where the others were more stealthy seaweeds.
I wish fermented tofu was as available as miso is nowadays.
Ah I wasn't reading deep enough to spot nori dust. It's strong stuff. I like its brininess. I have ground wild icelandic kelp and it's wimpy. But that's my taste preference.
Fermented tofu looks like it could kill you. However, the good stuff is divine.
Wakame is between the two, I'd say, but way saltier than either (that's why it'd be perfect on popcorn).
I'd not really worked with fermented tofu, but am a huge fan now. It's the CHEESIEST
Wakame has salinity that's like a clean tidepool.
I adore fermented tofu in many guises. It's a Chinese ingredient with many applications. It's definitely cheesy in the best sense!