THREE Silken Tofu Recipes I EAT Almost EVERY DAY!!
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- Опубликовано: 22 май 2024
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These are 3 silken tofu recipes that I LOVE To make all the time and honestly I need them!! They are my favorites and can be made into. dozens of other recipes. These all work as a base for countless flavors from breakfast, luch and dinner AND they are high protein and good for you!!!
These are just some of the foods I've eaten throughout my weightloss!
You're going to love them!!
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Recipes and More Stache: Saucestache.com/Linkbush
#saucestache 
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The first 100 people to use my promo will get 40% off their first order of Hungryroot bit.ly/3vNZqOW
One of these days I want you to make something where Monica is like "This is fair to middling. Not your best work Saucy Man." These look great though. More recipes like this please.
hahaha there has been a few of those, but they often don't see the light of day. If she doesnt at least mildly like it then I go back to the drawing board. No point in making, editing, and sharing a mediocre 10 minute recipe video.
@SauceStache maybe show some of those clips so we know something about what doesn't work alongside your changes.
@@quigon6349 This is a great idea and would make for an interesting video to show the evolution of a recipe and how you got Monica from "Meh" to "Marvelous!!"
@SauceStache NO POINT?!
It would be excellent comedy, my friend. ❤
@@SauceStacheI definitely agree with everybody else, would love to see the Monica Reject videos. They don't have to be as long, they could just focus on what didn't work. As long as you've shot the footage anyhow, I think it would be well worth it to do the editing and put it up. It could be funny, relatable, and informative in the what-not-to-do sense. I'd watch every one.
Silken tofu with a simple sugar and ginger syrup poured over the top. Simple, unbelievably delicious and the one dish I have wonderful memories of with my father because it was just him and me. He is dead and I am almost 60 now but it brings him back to me in my heart and mind every time I eat it.
The tofu mushroom soup looks especially yummy. 😋
IT was SOOO GOOOD!!! Thank you!!!
Ok, so I immediately googled Jello instant pudding mix because I always thought it contained animal derived gelatin. Learned something new today and I am really excited to make some instant pudding deserts! Probably not the purpose of this video. I just made a chocolate coffee mouse with tofu and it was divine! Just melt some vegan chocolate chips, blend a block of tofu, add the chocolate, instant coffee to taste, a little sugar or agave to taste and refrigerate for an hour. Yum!
Exactly! I’m definitely going to make some for sure now!
Thank you for looking this up. How do we know that those long name chemicals are vegan?
Look them up.
There isn’t that many ingredients.
I think you might be confusing Jell-o pudding mix with actual Jell-o. Pudding is all about cornstarch, but Jell-o gelatin does indeed have animal derived gelatin in it.
But…I’ve heard Carageenan is really bad for gut health.
I thought Oui was French, so I pronounce it we. I do love saving those containers, they are just the perfect size for so many yummy things!
Of course it is pronounced frenchly because yoplait is a French brand, but Sauce Stache pronouncing it jewishly like "oy" was much funnier. Lol.
Just one thing, we never use sesame oil for cooking, we use it at the end to enhance the flavour but never for stir frying.
I always use it for my scrambled not egg. A bit of turmeric for colour, a bit of black salt for egg flavour and when it's heated a minute in the microwave a bit of black pepper. Great on toast.
It’s so crazy to me that people use firm tofu for not eggs!
That's how i used to make scramble when I first went vegan over 20yrs ago-suggested by someone who worked in a health food type store in St Kilda Melbourne
That sounds yummy and great if you’re short on time and can’t make a traditional scramble. Thanks for this idea! 😊
I make yogurt from Morinu shelf stable silken extra firm tofu, thinned with a little Silk unsweetened organic soymilk. I immersion blend the tofu and some maple syrup (to feed the probiotics) with the soymilk in a sterilized mason jar. I add in a probiotic pill with a chopstick, and put the mason jar in the Instant Pot on yogurt setting for 14 hours before I go to bed. It comes out like Greek yogurt, tangy, thick, no run off. If you like it thinner, you can always thin after with soymilk. Also, I don't know if it's a myth, I don't use metal to blend in the probiotic so it stays alive.
That sounds awesome, and I think you are right about the probiotic! Good catch! I need to pickup another instant pot!
@@SauceStache you can also do it in your oven if you have a proof setting or just with the light on.
I've started making yogurt with silken tofu, coconut milk and probiotic. I let it ferment on the counter for two days. The probiotics provide the tartness once the fermentation starts. Pop it in the fridge when it gets to your preferred level of tanginess. Once your culture is alive, a couple of tablespoons is all you need to start your next batch
Silken tofu can also be used as an egg replacement, I throw it in with a box brownie mix. Try not to eat them all, I dare you 😂
I love to make that silken tofu soup but before I pour it in the bowl, I put in fresh baby spinach and super thin rice noodles. When I pour the soup over, I cover for about 2 minutes to wilt the spinach and cook the noodles. Delish!
Silken tofu works incredibly well for tofu scramble as well for those who prefer a creamier/French-style scramble. In addition to kala namak, nooch and turmeric for color, I add some soy cream (or soy milk mixed w/ cornstarch for a less decadent version) for extra creaminess. It's perfection.
Why the nooch?
I make a silken tofu chocolate pudding/mousse that I eat almost daily. I mix 300 grams of silken tofu with 25 grams of cocoa powder and 50 grams of dates in my Magic Bullet and divide in 4 portions. It has a dark chocolate taste that pairs really well with some almonds and blueberries. It's my evening snack of choice!
This is a great idea!
Looks amazing and so healthy !
Walker is such a sweet precious baby 🥹
Silken is something I have also completely passed over but should use more. Also, just to help out for the future, it is pronounced "we", it's the French word for yes. 😊
It's so worthwhile to get and have fun with!!
I loved this episode! Super simple but clever and elegant recipes.
The umami is oozing from the screen 🤤🤤🤤 well done!! Need to try that cookingbomb chili sauce!
frozen grated peach is interesting!!
Aww your dog! ❤
Thank you so much for this!
I have been trying to explore Silken Tofu and these recipes are AMAZING!
These are all awesome ideas, especially the pudding!
Thank you so much!
You look great!! I haven’t watched in a few years but whatever you’re doing is working 😊
Genius trick for grating those peaches!
i've made chocolate pudding with silken tofu, natural cocoa powder, and agave nectar in a food processor. that too is yummy, but there's something nostalgic about the jell-o mix flavor....
3 great recipes. I am really down for that soup. I will be stalking up on silken soon.
Thank you!! You're going to love the soup!
Love all your videos keep them coming!❤
Thank you so much!!
I haven't bough silken tfu in years but I love fresh Asian tofu which is super creamy on the inside for applications like this. I do have to try making a simple soup like this as it sounds absolutely fantastic! Truly comfort in a bowl :D
Went to a Korean grocery store recently and was surprised to see huge selections of soft silken tofu and only one option for extra firm tofu (which I bought). Also wondered what Koreans do with their soft tofu. Can’t wait to make the soup this week as it looks to be easiest of the three recipes you tested. As always your videos are greatly appreciated and enjoy watching Monica taste your creations. Thank you. 😊
For pudding- I just use homemade flax/oat milk and bananas. 1 banana = about 1/4 C sugar. So I usually use about 2 C of the flax/oat milk, 3 bananas blended together. 1/4 C cocoa, 3 T corn starch (I whisk the dry ingredients first). Add together and whisk on medium heat until it thickens. Remove from heat, add 2 T of vegan margarine, 1 t of vanilla extract, mix. I also take some peanut butter and mix with confectioners sugar, roll it into little balls, drop those and some chocolate chips into the pudding cups, pour the pudding over and than add some more peanut butter balls and chocolate chips on top. It's so freaking good!!! You cannot go wrong with peanut butter/ banana and chocolate together.
great jell-o pudding hack! mine is to use the non-cook mix with tru-whip non-dairy and make what we used to call in college "whip 'n' kill".... XD
I do that too but never had a name for it. I’m stealing that! 😄
silken tofu boiled carrot and onion, pure all, season to taste and it makes a great cream for toasts and wtvrs
Great ideas! And silken tofu is easy to make at home.
Awesome video as always! Just want to point out that you put the probiotic in before you cooked it, killing anything that may have been alive. If you're going to add it you might want to do so after cooking to influence fermentation? I've only ever used other yogurts as a starter, so I'm not sure if it even would have much of an effect.
I like the mutli-meal format
I love silken tofu in soups. I make a vegan version of a kimchi soup with onions, garlic,ginger , scallion, gochujang, yandu ,which is sjmilarto a vegan fish sauce, and i add cabbge or bok choy. Served with rice and sesame , its so good
Amazing looking recipes!!
I do silken tofu, melted chocolate, maple syrup for the pudding/mousse
Wow I made the soup really good and easy!
Also more walker please
I’ve watched and saved so many recipes with silken tofu and yet I’ve still never bought it. I guess I’m lazy. 😅 it’s great for so much though. Sauces for pasta. It’s good for a creamy tofu scramble along with firm tofu. It’s good with pizza as a mozzarella substitute. It’s good with currys for a bit of extra protein and creaminess. It’s good for so much and yet I’ve never bought it. Why? Lol
It's so easy to pass over but so worth it when you buy it!! I think we are going to start seeing more and more silken recipes!
Loved this one! Thank you for celebrating silken tofu.
Thank you for the dessert recipe! I’m definitely going to try it. I buy my silken in those tetra packs, they last a long time and are shelf stable. Mori-nu brand if you’re curious
Absolutely LOVE the calves! More calves please!
I just had an idea. It must make very good ice-cream with the Ninja Creami!
I am so trying that soup
Silken Tofu is my FAV!! Sauces, anything, tofu-fied so easily muwahaha, seirously though in terms of protien and nutrients and also just texture sometimes, its been my most used thing since going vegan! These recipies look so yummy 🤤🤤
I prefer silken tofu, even though it is quite expensive in my Homeland. It makes the best ice cream, puddings and creamy sauces.
Love these! I see dessert silken tofu in the stores as well, maybe already sweet?
As others have said, Oui is the French word for yes, pronounced like wee. 🙂
These all look good. I bet that soup would also be good with firm tofu. Maybe I'll give it a try tonight since that's all I have!
If you freeze silken tofu then defrost and squeeze, it makes a great tofu scramble. Cook in a pan and add a little cashew cream and other seasonings that you would add to your tofu scramble. I even added nutritional yeast to the cashew cream or vegan cheese for cheesy tofu scramble.
Pectin NH can achieve similar properties like you mentioned at the end of the video, but it is prone to weeping a little. A touch of gellan gum should take care of that in turn.
Hello. Have you tried to make lamb chops? Chef Joya, from the "what, it's vegan"channel has a recipe on you tube and she won first place with it. I was wondering what your take would be on lamb chops. I've been following for a few years now, enjoying the channel. TY
Hey @sauce stache, you actually might get me to "try" yogurt making it from silken tofu because I don't really like yogurt since the texture is a bit weird to me personally...😏😏😏😏
Definitely will need to try it myself ... thanks for sharing this with me...much appreciated 😊😊😊😊😊😊
Have a safe healthy fantastic Friday afternoon... bon appetit and hellos to both Monica and of course Walker too....
Any way to make silken 'tofu' out of some sort of other bean? Cannelini? Time for the chef's thinking cap!
I still need to experiment with tofu more.
you don't need store bought pectin; some fruit preserves/jam or even just some blitzed berries + some lemon would supply enough pectin
I love silken tofu in this spicy broth with veggies. I don't think it's vegan though. I think the broth has shrimp paste in it. It's soondubu jigae
I had no idea the Jello pudding was vegan!
Here is my recipe for probiotic vegan yogurt I would eat for breakfast:
1 carton of vanilla soy milk
Sachets of probiotics
Thermometer
Pour milk into the instantpot and push the yogurt button and set it to boil. Let it come up to temp then when it beeps, push the yogurt button again to boil and let it stay warm for a few minutes. When it beeps, let it rest until it cools down to about 120 degrees. Pour some of the milk into a bowl and mix in the probiotics and stir until incorporated. Pour back into the pot. Push the yogurt button and set the timer for 16 hours. Once 16 hours is up, I pour the yogurt into a collander lined with paper towels so I can get nice thick yogurt. The yogurt will be sweet, like you would find in a dessert. I haven't tried using unflavored soy milk yet. It might make a more sour cream type flavor which if it does then I'll have something to make tzatziki sauce with.
This sounds fabulous. I would love to try it. Where do I get the probiotics and the brand? And how much do I use please? Thank you.
hello suicune
@@kittykat717 I just ordered mine off of Amazon. You just follow the instructions. I think mine said to use one sachet but it's been a while since I've made it.
@@frankchen4229 Hello Frank.
@@suicune2001 thank you so much! I appreciate you replying. That
Silken is not a denotation of softness. It's a completely different type of tofu, used with a different thickening agent (the tofu generally used for mapo tofu is Extra Firm Silken Tofu). That's why japanese tofu generally has compressed curds, and most chinese tofu does not. Western stores often mislabel to convey softness. Most people are just probably going to buy the wrong tofu, unless you distinguish.
Thank you for the recipes! I have the hardest time finding vegan plain yogurt for ingredients like Taziki and more main course meals. If I did recipe 1 and omitted the sweetner, would it be more like plain or Greek yogurt? How could I make it more like plain Greek..... I am probably not the only one hoping for a video on this. Thanks in advance
yeah, I would still add even the slightest drop with more acid to get a plain, but you can play around with the ratios!
More Walker 🖤🖤🖤🖤🖤
He looks a little bit like my girl, Princess Bella Gracie, Smile Maker 🤣🤣🎉💗
Love your channel, Mr. Stache. That said, your decision to make your own vegan yogurt surprises me a bit. It seems like a tremendous amount of work as well as a relatively expensive homemade project when "yogurts" are one of the few vegan products that are relatively easy to find and (relatively) affordable in any urban/suburban community. There are lots of them, including those with "Greek" profiles. I'm thinking especially of Kite Hill here, but there are certainly others.
So... just curious... what's the reason for going the homemade route? Is it significantly better than these products? Or is there another reason?
That soup reminded me of hot and sour soup. But sesame oil and vinegar should always be added last, just before serving. It will loose its taste when cooked with it. Try it with chinese black vinegar, and for heat some white pepper.
You gotta sell your vegan Greek yogurt recipe to kite hill - they’re the only ones selling a vegan greek - and oh my goodness, it is atrocious. They need you!!
How do you remove the lid glue on the Oui yogurt jars?
A little baking soda on a sponge!!! Works like magic
What's the purpose of using a probiotic if you are adding lactic acid already?
Tofu cheesecake
I was trying to navigate your site to fond the recipes for the soup and the pudding, but alas I couldn't find them 😥
Can anyone help me ??
Thank you
Hey!! This video just went live! I still need to write it all down and publish it on the site. It takes me a few days. Im working on Mondays bacon recipe now, which will go live soon and hopefully I can get this one done over the next few days!
Jell-O pudding mix is not vegan (or vegetarian)! Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals.
Well then lucky for you Jello pudding mix doesnt even contain gelatin... That is Jello flavored gelatin mix that contains gelatin.
Here is the ingredients list
SUGAR, CORNSTARCH, DEXTROSE, COCOA (PROCESSED WITH ALKALI), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, POLYSORBATE 60, CALCIUM CARRAGEENAN, FUMARIC ACID.
@@SauceStache you are so right! I’m sorry for saying something without double checking my facts. My mistake.
Does cooking the yogurt kill the probiotics?
Brah, no need to go the whole miles with silken tofu. Just eat it with some chili crunch or laoganma, rice and some cooked veggies dressed in chili oil dressing. It's easy and simple
Isn’t it’s better to wait to add the probiotic until after you’re done heating
👍👍👍👍👍
Oui is French for yes. Pronounced "we"
Did you get Monica's permission to be showing off those calves? She might be jelly. 😂
oui = we
Why do you add the probiotic AND lactic acid? The probiotic is what produces lactic acid if you let it do its thing for a while at room temperature...
This is what happens when you binge babish but you’re vegan
Yay! I love seeing Walker. Give him a good belly rub from all the viewers, please.
-eating soy 3x a day
-bald
-beard
-glasses
Soy Boy Maximus
Boom!! Nailed it! It's wild that I've never heard that before!
Again, love your channel. But one other comment, Mr. Stache. Just an alert. I have a fair number of friends who consume a lot of soy. Too much soy consumption can be problematic, leading --- in particular --- to kidney stones. A couple of these friends have experienced kidney stones, which by all accounts, is one of the most painful conditions you can ever experience.
So you may want to speak with a nutritionist about how much soy is okay to consume and whether they have other suggestions in terms of warding off stones, like (I don't know) increased water consumption or some such thing.
Wait jello is vegan? never had one in YEARS 😭
Jello isn't vegan but that specific pudding mix is
Oui is pronounced “we”. It’s yes in French.
thats just French for 'yes', the one french word everyone knows.
How are these recipes that you eat almost every day, yet you are clearly making them up as you go?! You are a mystery! 😀😀
I kind of like your channel, but - did Monika _ever_ _really_ disagree with the food you cooked?
'This video was brought to you by Druids Grove, Druids Gorve: Vegan stuff you don't need but probably want.'
hahah why because I used 1 thing? hahah im susprised you didnt say it was brought to you by publix since I used their tofu thoughout the whole video haha or BIG TOFU got me hahah
I realize the point here is to use silken tofu but you can make vegan yogurt with soymilk and a probiotic capsule no thickener needed. If you start from whole beans you can easily control the thickness of the milk and produce a nice thick yogurt out of the gate.
monica so pretty! your hair pulled back really shows off those killer cheekbones! :)
(don't worry...i'm female, smaller even than you, and old enough to be your mother) XD
We. Oui = yes in French. One needn't be bilingual; Google things you cannot pronounce.
I doubt that you eat 400 “best! Ever!” meals a day 🤷🏻
Jell-O isn't vegan. 👎
Yes jello isn’t, jello pudding mix is
@@SauceStacheKool, resubscribed then.
Ugh….. you think he doesn’t know that🙄?
@@wfpbwfpb I wondered when I saw it.