As this whirled in the blender, it took on a creamy, spoonable texture. But the color became a anemic gray and looks pretty awful. So I deviated from the vegan route and added a packet of squid ink (4 grams worth) and that got me to a much nicer color. It wasn't jet-black like I wanted, but it still really set off the pure whiteness of the tofu.
Taste-wise, I really like this. I love the flavor of the sauce and think the cashew and almond milk is also a good way to capture that black garlic flavor. Texture-wise, the dish was fine, but suffered from rapidly diminishing returns. At first it was great, with the thick, intense sauce and smooth, creamy tofu, like a savory black garlic custard. But about half way through the dish both Carla and I had our fill of all of wobbly, creamy spoonfuls. Carla remarked that this would be wonderful as a starter, but needed some more textural contrast to really stand out as a main dish.
While making this, I realized it was similar to a dish I had at Morimoto's; a bowl of creamy congee rice porridge with a generous square of braised pork belly right in the center. In that preparation, the creamy congee paired wonderfully with the rich, fatty pork belly, while still having the shreds of meat running through the belly to add some textural change. Perhaps I should try that? I guess if I do, I don't need to sweat so much over adding squid ink to my vegan sauce.