Another tofu hack I discovered recently: freezing the tofu. You can slice it up, mash it up, or just keep it in the sealed container. Freeze the tofu overnight. The water crystals freezing and expanding will create micro pockets in the tofu. Thaw and squeeze out the water the next day. The resulting tofu has a firm, chewy texture that you can't get otherwise.
To make it less messy you can use the immersion blender on the lentils too to create a spread, it's delicious and they won't go anywhere all over the table 😅
Yeah! I was thinking to perhaps make a mash, possibly with other vegetables a la a black bean burger, and then pan fry to crisp. Or a healthy option might be to wrap the lentils in lettuce like a little pouch, although that may work better in theory than actuality. All personal preference, of course, but my first thought was, "where's the lettuce and tomato?" But hey, you had me at *dill* !
It's awesome as a wrap!! I was originally going to do that. When I first tested it I did it as a wrap and it was so good, but right before doing the video I so this bread and decide to go the sandwich route! Which was also really good, but I will say the wrap was easier to eat hah
Easy and so delicious vegan ricotta...2 c cashews in the blender, add 3/4 c water, squeeze of lemon, salt to taste...blend all, put in fridge for an hour....so good
Looks super good! I haven't tried blending tofu before but I'll definitely try that. Lentils feel like they would fit perfectly in a recipe like this too.
This is fantastic! I was out of dill so used fennel and thyme - the flavor reminded me of the taste of a patty melt way back in my pre-veg days. Probably because the fennel is similar to caraway seeds in the rye bread often used in the patty melts. Will use the "cheese" on all kinds of things. LOVE your channel.
Freeze your firm tofu in the original packet, then thaw. The water expansion will create lots of cracks. The water will drain out easily (e.g. into a tea towel wrap), and the cracked tofu will absorb all the saucy stachey goodness you marinate it in. You can also take cubed tofu, dust in corn starch, and pan fry in sesame oil, and then use it in Pad Thai or any number of dishes. I made Pad Thai this evening, with the thawed and sesame pan fried tofu (minus the corn starch).
Anytime I’m in the mood for an Italian hoagie, I cook up some french lentils and marinate them in olive oil, red wine vinegar, and thyme. Throw that on a baguette with some razor thin onions, lettuce, and tomato, and you’re hitting a lot of the Italian hoagie notes without all the meat and cheese. I’m going to give your sandwich a try Stache!
Hey, I have never seen you make vegan ricotta even though it is so easy AND delicious ! Heat 1L unsweeten soy milk until it boils, turn off the heat, add 2Tsp vinegar... wait 5 minutes, until curdle forms, strain and you are done. :D
It was sooooo good!! Also yes!! I honestly don't think I could ever go back to a cartridge razor again. We did the same this last holiday season! It's an awesome gift!
What timing! I just made some fresh buns. This is a bomb idea. Love the ricotta. I always keep the emergency lemon bottle as well. I can't wait to try this. Thanks for the inspiration. I can't wait for your next vid.
Curious, why not just blend the ricotta with the lentil mixture and make more of a spread consistency. Easier to eat, albeit different texture. Thinking could add avocado slices, instead of guac, then top with lettuce and tomato.
hey there love your channel i know it’s been a minute since you’ve been transforming mushrooms, but i think you should really check out the Mushroom Muffaletta sando at Far West Funghi cafe in Santa Cruz. i had it without the cheese and was hands down the best sandwich ive eaten since i went veggie back in 1990
Coming back very soon!!!!! The bottles are in the distribution center!!! just wrapping up some logistics :/ ive been antsy to get it out the door again!!!
Never seen that combination. Looks really good. ✨ Gonna try this with a gluten free wrap instead of the bun. 😊 I actually never seen black lentils. Brown lentils are very common here in Vienna (Austria). Need to check out our stores. 🙃🙂
It looks absolutely amazing! And messy =D I will use tortilla or pita for my work lunch, so it will not end up all around =D Thank you for sharing this recipe
That _is_ a very springlike recipe--I say as it's snowing here in a sub-freezing Detroit--and I love how messy it is. A sandwich to eat alone and slobbering, ha! Thanks for posting 🙂
Yeah it's a super spring kinda recipe for sure!!! ITs hard for me to think about how everyone is in the cold while im in Florida and it's 80º haha I forget that sometimes when im doing these recipes!
Thanks for the video! I would really love a copycat style recipe of Upton Natural's Chorizo Seitan. I'm interested in this because the seitan tastes great, it has good texture, is ground into small bits, and doesn't have oil in its ingredients- meaning it may just be oven roasted, which would be very convenient if making at home. If you are able to figure it out, I'd love a version that doesn't require a blender or special ingredients. Thanks!
Ohhh you will LOVE This razor then!!! The double sided blade makes it so much quicker and smoother... like shave a strip, then flip and keep going. It took a few shaves to get used to the differences, but right off the bat I knew I was going to love it!
Oh you gotta try it!!! I was never a huge lentil fan but I think I was just eating them in the wrong things. Now lately ive been adding them to everything!! its really good in stuff like this!
“Is this like a tuna salad?” LOL. Monica proving she’s always just being nice even if she doesn’t like the food. 😂 Should probably leave the taste test out because she will always “like it” even if she doesn’t.
really loved this (made it today, like 9/10 and i have leftovers to play around with so, wooo!) but kind of wished there were something superrr crunchy in it, i might add some crispy onions or somethin next time
What can I use instead of the Sauerkraut juice? I don't have that as I don't like it! Can I use more lemon juice instead? Or would Kombucha vinegar work? Or pickle juice?
Lactic acid has a distinct sour note different then citric acid in lemons. I think you could substitute with juice from fermented pickles or any fermented food (not pickled with vinegar and sugar), I will experiment with kimchi juice but it will introduce many new flavors.
A lacto-fermented pickle juice (brands such as Bubbie's, olive my pickle) would get the same savory cheeselike flavor profile as sauerkraut juice. (So would a spoon of white miso paste.)
@@CandiceLemonSharks I don't live in the USA, so I need to see what I can get in our stores. Never heard of white miso. Will see if I can find it. Thanks for your help!
Hey! This question is genuinely out of interest: how do you feel about the avocado industry considering it's destructive effect on ecology and local socioeconomic environments? I personally have decided to try to cut avocado from my diet entirely since I have learned about this. I am EU based though, might be different for avocados in the US!
QUESTION CAN I USE THE POWDER LACTIC ACID INSTEAD OF LEMON JUICE? I BOUGHT THE POWDER AFTER SEEING SOME OF YOUR VIDEOS USING LACTIC ACID AND I NEVER KNOW WHETHER TO USE LIQUID OR THE POWDER THANKS
OHHH YES!!! Totally use the lactic acid!! SO just for your own fun with it, I use it almost like a seasoning.. anywhere you want that sourness that a cheese or cream might normally be. IF you mix the lactic acid with salt and some nutritional yeast you get an almost parmesan kinda taste. I say if the dish feels like its falling flat, likes its missing something add some acid and lactic acid works!!
OMG Bro, I'm texting you here because I don't know how else to do it, and I know you check all of your comments, so I decided here would be a decent spot. If you haven't tasted pumpkin seed tofu, you should! It's rich with protein, has no plastic container waste, and doesn't even require a catalyst! It's the simplest tofu I've ever made, and it's so tasty! Soak pumpkin seeds, combine them, produce milk, recycle the dry pulp, gently boil the milk, and it will curdle into tofu! Drain, press, and refrigerate to complete the process! Air fried it for more flavor! Feel free to flavor it while it's in milk form!!! You will enjoy it, I am sure! Im excited to hear "what Monica has to say"
Mark you are my bible, one of my favorite youtubers of all time and i recommend you to everyone ever. But Ive always found your use of superlatives in your titles to be clickbaity, and they kinda take a bit of class away from your genius. Your food is the real deal and it sells itself. For the lack of a better word the clickbaity titles cheapen what is otherwise a highly merited gastronomy channel. Just my two cents. You are the GOAT, no hate.
Maybe use a tortilla to make a wrap instead so it becomes less messy ?
I'm going to try that!
100% its super good as a wrap!!!
Wrap is an awesome idea. Using a gluten free version (home made out of chickpea flour and tapioca starch) adds even more protein!
Tortilla are lame 😂
@@unbroken1010pita pocket bread?
Another tofu hack I discovered recently: freezing the tofu. You can slice it up, mash it up, or just keep it in the sealed container. Freeze the tofu overnight. The water crystals freezing and expanding will create micro pockets in the tofu. Thaw and squeeze out the water the next day. The resulting tofu has a firm, chewy texture that you can't get otherwise.
To make it less messy you can use the immersion blender on the lentils too to create a spread, it's delicious and they won't go anywhere all over the table 😅
And wrap the back of the sandwich in paper. Will keep your fingers clean and the sandwich's contents in.
I LOVE LOVE Both of these Ideas!!!
Yeah! I was thinking to perhaps make a mash, possibly with other vegetables a la a black bean burger, and then pan fry to crisp. Or a healthy option might be to wrap the lentils in lettuce like a little pouch, although that may work better in theory than actuality.
All personal preference, of course, but my first thought was, "where's the lettuce and tomato?" But hey, you had me at *dill* !
Cheap coffee filters are also great as sandwich holders 😂
Nah, then it'd be a whole puree sandwhich lol
This looks great and easy to make. If you don't like soy you could make Cashew Ricotta, which is very tasty and I prefer over soy.
This but in some rice paper, dumpling style? Yes please!
OMG what a great idea!!!
I bet it would be good as a wrap. Less messy
It's awesome as a wrap!! I was originally going to do that. When I first tested it I did it as a wrap and it was so good, but right before doing the video I so this bread and decide to go the sandwich route! Which was also really good, but I will say the wrap was easier to eat hah
@@SauceStache 😂
Easy and so delicious vegan ricotta...2 c cashews in the blender, add 3/4 c water, squeeze of lemon, salt to taste...blend all, put in fridge for an hour....so good
In most of your recipes where you use sourkraut juice I use the juice from my vegan fermented kimchi. IN MOST CASES it adds a unique flavor.
I’m with Monica, I would do that with a salad, or as a bowl recipe with the components separate. Looks fabulous, though.
Looks super good! I haven't tried blending tofu before but I'll definitely try that. Lentils feel like they would fit perfectly in a recipe like this too.
This is fantastic! I was out of dill so used fennel and thyme - the flavor reminded me of the taste of a patty melt way back in my pre-veg days. Probably because the fennel is similar to caraway seeds in the rye bread often used in the patty melts. Will use the "cheese" on all kinds of things. LOVE your channel.
Freeze your firm tofu in the original packet, then thaw. The water expansion will create lots of cracks. The water will drain out easily (e.g. into a tea towel wrap), and the cracked tofu will absorb all the saucy stachey goodness you marinate it in.
You can also take cubed tofu, dust in corn starch, and pan fry in sesame oil, and then use it in Pad Thai or any number of dishes. I made Pad Thai this evening, with the thawed and sesame pan fried tofu (minus the corn starch).
Anytime I’m in the mood for an Italian hoagie, I cook up some french lentils and marinate them in olive oil, red wine vinegar, and thyme. Throw that on a baguette with some razor thin onions, lettuce, and tomato, and you’re hitting a lot of the Italian hoagie notes without all the meat and cheese.
I’m going to give your sandwich a try Stache!
But I’ll at least have a great bowel movement afterwards and not have to suffer with spicy-constipated capicola diarrhea…..and heartburn ❤️🔥
Would never have tried that recipe but trust you!! Will try.
You gotta try it!!! so good!!!
I wonder if some lemony smashed white beans could sub for the avocado (allergic). Anyhow, thanks for a great sammich idea!
Hey, I have never seen you make vegan ricotta even though it is so easy AND delicious ! Heat 1L unsweeten soy milk until it boils, turn off the heat, add 2Tsp vinegar... wait 5 minutes, until curdle forms, strain and you are done. :D
Love this!!! I usually just make it from tofu and it comes out great, but this is the legit way!! Thank you
That is literally just making strained silken tofu
@@MelanieOh Indeed, but try it and you'll have vegan ricotta :D
The sandwich looks great! Can't wait to try it. I also love my Henson Shaving razor. I love them so much, I've started giving them to others as gifts!
It was sooooo good!!
Also yes!! I honestly don't think I could ever go back to a cartridge razor again. We did the same this last holiday season! It's an awesome gift!
I foresee this being my next breakfast.
I can see this being an awesome breakfast!! open face, just like this on a bagel!!!
What timing! I just made some fresh buns. This is a bomb idea. Love the ricotta. I always keep the emergency lemon bottle as well. I can't wait to try this. Thanks for the inspiration. I can't wait for your next vid.
Ohhh on some fresh buns that would be great!!
I am going to try this arepa style! Thanks for your great ideas.
This sandwich is screaming for some pickled red onions
ahhhh that would be awesome!!!
and some sprouts!
My wife loves your ricotta cheese recipe so much that she told me this will be her new mayo replacement and a healthier alternative Thank you so much.
Curious, why not just blend the ricotta with the lentil mixture and make more of a spread consistency. Easier to eat, albeit different texture. Thinking could add avocado slices, instead of guac, then top with lettuce and tomato.
Nice recipe. I’m a fan of Lentils and tofu. Win win ❤
It's soo good!!
Jess & Dan (Vegan_Punks) did the microwave thing. Not sure if original. I still like the boiling instead of pressing.
I make my ricotta from okara or any pulp from my milks, I can see a wrap with this 🌱😋
Good job! I concur with the red onion comment, that's about the only thing that could be improved upon, everything needs more onion😁. Thank you.
hey there
love your channel
i know it’s been a minute since you’ve been transforming mushrooms, but i think you should really check out the Mushroom Muffaletta sando at Far West Funghi cafe in Santa Cruz. i had it without the cheese and was hands down the best sandwich ive eaten since i went veggie back in 1990
Black and brown lentils are know as the vegan caviar, thanks for the recipe.
I love all lentils, but the black ones have been my favorite lately!!
Ah man, when monica said not steak sauce would be good, it made me wanna get some so bad but there still out of stock on the site 😢
Coming back very soon!!!!! The bottles are in the distribution center!!! just wrapping up some logistics :/ ive been antsy to get it out the door again!!!
Never seen that combination. Looks really good. ✨ Gonna try this with a gluten free wrap instead of the bun. 😊 I actually never seen black lentils. Brown lentils are very common here in Vienna (Austria). Need to check out our stores. 🙃🙂
This looks good, I've used lentils to make meat loaf, but this a must try😋
Oh you gotta try it!!! you're going to love it
Totally here for the new healthy recipes.
Yum! Thanks guys. 💜
flavor/ texture boost idea: season then airfry the black lentils til cronchy and mix into the ricottofu 🤤👌🏼
Love you and your work! You make amazing recipes!
Thank you so much!
This looks so good! Put it in a pita and it will be a lot less messy and just as good!
I have a tip for you!! Please try freezing and thawing tofu a couple of times. It seems to give tofu a meat like texture.
It looks absolutely amazing! And messy =D I will use tortilla or pita for my work lunch, so it will not end up all around =D Thank you for sharing this recipe
I love adding tofu to a lot of recipes
The best!
I too prefer less messy sandwiches but I'm gonna try it in a wrap with some lettuce and I'm already sure it's gonna be great
That _is_ a very springlike recipe--I say as it's snowing here in a sub-freezing Detroit--and I love how messy it is. A sandwich to eat alone and slobbering, ha! Thanks for posting 🙂
Yeah it's a super spring kinda recipe for sure!!! ITs hard for me to think about how everyone is in the cold while im in Florida and it's 80º haha I forget that sometimes when im doing these recipes!
I always use sauerkraut juice and mustard to make my tofu ricotta or feta.
Thats awesome!!!
Thanks for the video! I would really love a copycat style recipe of Upton Natural's Chorizo Seitan. I'm interested in this because the seitan tastes great, it has good texture, is ground into small bits, and doesn't have oil in its ingredients- meaning it may just be oven roasted, which would be very convenient if making at home.
If you are able to figure it out, I'd love a version that doesn't require a blender or special ingredients.
Thanks!
That sandwich looks so good. And Monica is awesome too. Thanks for sharing.
I love how you get into the nutritional content here! Starting to care more about that and I appreciate it
This looks Amazing!!!❤❤❤ For Monica and me, we could use pita chips, tortilla chips!!❤😁😁
Oh chips is a good idea!!!!
Good stuff man I'm gonna have to try this
Hope you enjoy!!!
Looks really tempting😋😍
Sounds really good! ❤😊
Thank you!!!!
Omg… thank you. This just looks and sounds amazing.
Oooooooo sounds yummy. I'm going to make this for work lunch meal prep this week, THANKS!
I shave my head too, and I have to do it 3 times a week. Have to check this sponsor out. 👍
Ohhh you will LOVE This razor then!!! The double sided blade makes it so much quicker and smoother... like shave a strip, then flip and keep going. It took a few shaves to get used to the differences, but right off the bat I knew I was going to love it!
I'm not a big fan of the taste of lentils, but for a sandwich like that, I'll definitely make an exception, haha.
Oh you gotta try it!!! I was never a huge lentil fan but I think I was just eating them in the wrong things. Now lately ive been adding them to everything!! its really good in stuff like this!
Looks so yummy! I need to make this!
You should!!! Enjoy!!!
Love this plant based idea!
Bake the lentils for 20 minutes and your wife will like the less "messy" sandwich . Your welcome.
For extra tartness and saltiness Green Olive Brine could work
i am so glad you make these videos. looks great
That is a cool razor
It really is!!! I was super stoked about it when I first got it and got them for everyone this past holiday season!!! I love this thing
Thanks
Can you use the canned lentil liquid like aquafaba?
For different purposes, of course, due to the different flavors.
Key takeaway is: “we are not mimicking anything” I’m not a vegan but I’m enjoying plant based food more than plant based alternatives…
I'm going to make this on rye, with some aleppo pepper flakes!
“Is this like a tuna salad?” LOL. Monica proving she’s always just being nice even if she doesn’t like the food. 😂 Should probably leave the taste test out because she will always “like it” even if she doesn’t.
I like how this recipe doesn't fall into the meat emulation a lot of vegan foods fall into.
Yummy! Trying the ricotta soon!
really loved this (made it today, like 9/10 and i have leftovers to play around with so, wooo!) but kind of wished there were something superrr crunchy in it, i might add some crispy onions or somethin next time
Best tuna sandwich I've seen all day
hahahaha she thought I was going for tuna hahaha I get it though, that dill woulda threw me off too
i prefer veggie recipes just for being veggie not trying to mimic this looks tasty
It's so good!! you will like this then!
I really appreciate your videos.
Nom nom, enjoy it 😋
Looks amazing! Thanks!
Monica has the patience of a saint
Probably could also roll it in some flatbread to make it less messy. But looks great. :D
this looks so great added to my list of to try things
What can I use instead of the Sauerkraut juice? I don't have that as I don't like it! Can I use more lemon juice instead? Or would Kombucha vinegar work? Or pickle juice?
Lactic acid has a distinct sour note different then citric acid in lemons. I think you could substitute with juice from fermented pickles or any fermented food (not pickled with vinegar and sugar), I will experiment with kimchi juice but it will introduce many new flavors.
A lacto-fermented pickle juice (brands such as Bubbie's, olive my pickle) would get the same savory cheeselike flavor profile as sauerkraut juice. (So would a spoon of white miso paste.)
@@PsinkaJones Thank you! I see. Thanks for your help!! ☺️
@@CandiceLemonSharks I don't live in the USA, so I need to see what I can get in our stores. Never heard of white miso. Will see if I can find it. Thanks for your help!
Thank you!!
Hey! This question is genuinely out of interest: how do you feel about the avocado industry considering it's destructive effect on ecology and local socioeconomic environments? I personally have decided to try to cut avocado from my diet entirely since I have learned about this. I am EU based though, might be different for avocados in the US!
This looks delicious 😍
Is truff hot sauce vegan? If so this would elevate this sandwich 😋 cant wait to try!
Great job, thank you for that!
Each of the components looks delicious but all together.....are the cucumbers really enough cronch? This looks like it needs more cronch.
I bet this would be good with some potato chips. I know that's against the spirit of healthy lol
QUESTION CAN I USE THE POWDER LACTIC ACID INSTEAD OF LEMON JUICE? I BOUGHT THE POWDER AFTER SEEING SOME OF YOUR VIDEOS USING LACTIC ACID AND I NEVER KNOW WHETHER TO USE LIQUID OR THE POWDER THANKS
OHHH YES!!! Totally use the lactic acid!!
SO just for your own fun with it, I use it almost like a seasoning.. anywhere you want that sourness that a cheese or cream might normally be. IF you mix the lactic acid with salt and some nutritional yeast you get an almost parmesan kinda taste.
I say if the dish feels like its falling flat, likes its missing something add some acid and lactic acid works!!
OMG Bro, I'm texting you here because I don't know how else to do it, and I know you check all of your comments, so I decided here would be a decent spot. If you haven't tasted pumpkin seed tofu, you should! It's rich with protein, has no plastic container waste, and doesn't even require a catalyst! It's the simplest tofu I've ever made, and it's so tasty! Soak pumpkin seeds, combine them, produce milk, recycle the dry pulp, gently boil the milk, and it will curdle into tofu! Drain, press, and refrigerate to complete the process! Air fried it for more flavor! Feel free to flavor it while it's in milk form!!! You will enjoy it, I am sure! Im excited to hear "what Monica has to say"
That would last me all day. Maybe a small fruit meal later if I really felt a bit hungry again. Thank you for this recipe. ❤
That looks awesome!
Omg!!! That's totally my style!!
Do you make ypur own soy milk? I saw another creator d I ing amazing things from okara, the soy milk pulp! Great ricptta and cream cheeses!
It was me it was me!!! 😂
Looks delicious!
DUUUDE… thanks! 🙏🏼
Thank you!!
sandwich doesnt peek my interest, but i will say that lentil mix does! now i wonder what i can do in the kitchen with that mix...
Would love to try but I'm allergic to lentils.
Looks great
Did you get the buns from Publix?
put it in a PITA for containment.
GREAT idea!!
Medium heat; puts it on high.
Cashew ricotta is 427 THOUSAND percent better than whole milk ricotta. Facts!
Mark you are my bible, one of my favorite youtubers of all time and i recommend you to everyone ever. But Ive always found your use of superlatives in your titles to be clickbaity, and they kinda take a bit of class away from your genius. Your food is the real deal and it sells itself. For the lack of a better word the clickbaity titles cheapen what is otherwise a highly merited gastronomy channel. Just my two cents. You are the GOAT, no hate.