I have a new favorite thing, and it’s fermented tofu. Yeah, they say vegans eat weird food. No, this doesn’t help combat that stereotype. But it’s worth the stigma and the stares because fermented tofu is one of the best condiments to cross my lips in a long time.
First things first, what is it exactly? Fermented tofu (also sometimes called tofu cheese or preserved bean curd) is literally just cubed tofu soaked in a brine of salt, vinegar and oil, plus some spices if you wish. The tofu soaks so long that it becomes waterlogged and mushy, but also chock-full of briny umami flavor.
As we know, fermented foods are full of probiotics and B-vitamins (as if tofu wasn’t amazing enough as it is). This particular food item has quite a strong taste, so a little goes a long way. It’s great on everything, but especially some warm fava beans that really harness the stark contrast of cool, salty fermented tofu.
I toned down the flavor by making the tofu into a simple sauce. It whips up in about a second, so give it a try!
Warm Fava Beans with Fermented Tofu Sauce
- 1 cup fava beans (soaked overnight)
- 3 cups water
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/4 cup fermented tofu
- 1 tablespoon tahini
- 1 tablespoon agave syrup
- 2 teaspoon lemon juice
- 1 tablespoon sweet red wine vinegar
1. Drain fava beans, rinse once, and add to pot with 3 cups of water.
2. Bring to a boil, then cover and reduce heat slightly.
3. Cook for at least an hour, adding more water if needed.
4. Meanwhile, combine remaining ingredients in small bowl.
5. Whisk with a fork until smooth.
6. Once beans are nice and tender, drain any excess liquid and plate up.
7. Serve tofu sauce either mixed into the beans (for experienced fermented soy eaters) or served on top/to the side (for newbies).
Also by Quincy: Vegan Savory Stuffed French Toast
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Photos: Quincy Malesovas