This vegan poutine recipe uses fermented tofu cheese curds to recreate the iconic squeaky texture of classic Canadian poutine.
This is one of those things where I suspect the vegan version may end up better than the dairy version.
It'll exchange some of the dairy touch for that extra umami, and if the texture is even remotely close, it should be more consistent than milk curds. Not that variation in texture is a bad thing, but poutine has that a delightful squeaky spring that's a hallmark, and not every curd has it.
Not that I'm a huge poutine guy; I like it, but I didn't grow up with it, so it's just one of those interesting things to enjoy now and then. But it's kinda difficult to get decent curds here locally, so being able to do a tofu based one on those rare occasions would be super.
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