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From: Jay (
Subject:         Vegan cheese sauce
Date: October 25, 2009 at 10:53 am PST

I've been wondering about using Chinese fermented tofu, the one in a jar, also called Preserved Bean-curd (sufu in Cantonese(?)) for a sauce and I finally tried it and it worked, I think.

I was going to make a sauce for wholw wheat penne regate from cannellini beans but didn't have any.

I'd made hummus and thought I'd try using that. I added a it more tahini then a bit of the fermented bean paste (it's very strong if one isn't used to it) and it came out very well.

I'd made the hummus with cilantro, black olives, onion and fresh lemon juice (gives it a fresh taste) and then just blended the hummus with soy milk and added the tofu, stirring it in.

I think nutritional yeast is too strong in the quantities used for most "cheese" sauce and do like the idea of fermented tofu, though I lived in Asia for a long time and eat almost exclusively Asian food, so I'm used to the flavors.

I'm now stuck in backwater NC (I miss Asia and So. CA where I'm from, terribly) and no one has ever heard of nutritional yeast anyway or sufu at the one local grocery store but there is an Asian grocery about an hour away for the fermented tofu.

The fermented tofu is also much cheaper than nutritional yeast I've seen on the internet.

From Dom's Culture-Foods of Asia:

"Sufu resembles the dairy equivalent in cheese Parmesan, Camembert or a strong flavoured blue cheese. Because of this, sufu is also referred to as Chinese cheese. Vegans may find the amazing culture-food sufu, quite useful as an important digestible source of protein to complement a particular dish. Sufu is rich in proteolytic enzymes and health-promoting peptides [amino acids]. Sufu may help to satisfy vegans who have a craving for cheese."

Another link with more uses for sufu I like it on veg veggie burgers, too):

My best, Jay.

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