FarEastRed (westcoastred) wrote in vegancooking,

Adzuki Paste, Tofu Crumbles, and a Question

Since East is fast becoming an essential staple in the West, many of you probably know about adzuki bean paste. For those of you who don't, however, it is an insanely healthy and satisfying dessert type thing. Here (in Japan), it is most often found in mochi. I like it plain, on slices of sauteed pumpkin, mixed with oatmeal, and a bunch of other ways. It takes a bit of time to make, but largely unattended, so it ends up being pretty easy.

~adzuki beans, picked over (however much as you want)
~sugar of choice
~salt and/or buttery substance of choice

Put beans in a pot with enough water to cover about two inches above bean line. Bring to boil. Let boil for about two minutes, then remove from heat. Let soak for 1-24 hours. Drain, rinse, refill, and put over heat. When water comes to a boil, lower heat to medium. After about a half an hour, drain, rinse, refill, and return to heat. When the beans can be squished with very little pressure, drain quickly, and return to pot. Add sweetener, salt, and/or buttery substance to taste, squashing slightly with your spoon. YUMMY. If you prefer a smoother paste, make sure you save the cooking liquid. Throw the beans in a blender/processor and add cooking liquid until you reach the consistency you want. They have a slightly coconut milky taste, which I find extremely pleasant.

So, I found a grocery store that sells tofu crumbles, which is lovely because it's hard to find tofu other than silken. I don't have access to nutritional yeast, but I wanted to try making tofu "cheese" crumbles anyway. I just added garlic powder, salt, pepper, mustard powder, a teensy bit of cayenne, and dried basil, and it's yummers!! My question is, how do you guys make your tofu crumbly "cheese", and what do you put it on besides typical things like pasta (which I don't eat - slight carb sensitivity)? Oh! 'Nother question: could I make pesto with tofu crumbles? Thanks!
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