I know plant-based cooking has fewer options for creamy fats, and this fermented tofu has become a staple of my cooking. It's sold in fist-sized jars of cubed tofu in the spice aisle of Chinese grocery stores. ~ $3/jar, 200 Cal. The texture is very soft — like maybe Brie cheese — and it provides a creamy, pungent, tangy addition to whatever you're cooking. Actually, an older Chinese lady in line behind me happily described it as "Chinese cheese".
My default home-cooked meal now is stir fried veggies with some of this fermented tofu mixed in. Give it a try.
