I love tofu and prepare it very often. I saw a Chinese cook on RUclips explain why Chinese freeze their tofu before using. Freezing tofu causes the water inside to expand, forming ice crystals that create tiny holes in the tofu. Once thawed, these holes are left behind. This gives the tofu a texture that soaks up marinades and sauces even better than its fresh counterpart. I do it all the time know!
I love using frozen tofu as well! Another thing I found was adding my tofu cubes directly in the rice-cooker with the rice. The flavour and texture of the tofu is really nice, especially the cubes that were on the bottom of the cooker. 👍🏻
I LOVE freezing it!! Best texture. I learned this by mistake when freezing tofu that was past its expiration. I was nervous how it would cook once thawed, but when I air fried it, it was the crispiest and softest tofu I had ever made! 😋
Made the entire recipe for dinner tonight, it was delicious. After 9 months of grieving the loss of my husband, I decided to start eating a plant-based diet again. Glad I came across your posting. Every bite was delicious. I’m looking forward to the next couple of evenings for left-over dinner. Yumm
My husband also passed away he didn't care that I was more or less vegan we loved to cook together. It is strange to cook for one (well one small dog who likes sweet potatoes...) Sending you a huge hug.
My family always .... just cooked I didn't grow up with fast food my mum a superb gardener. Now older, we're all a bit financially challenged it's still an adventure. I may use a bit of fish or a happy egg from a happy chicken but don't miss meat. I do rely on Instant Pot make a lot of bean stews/chilis etc etc. This recipe was fun because tofu always a challenge for me.
I hope you don’t get arthritis or any other disease caused by inflammation. It was a big and all my life and now I’m suffering for it. Of course, not all bodies are the same….but….
@@daniesza Yes, every body is different. For many lactose (dairy) and wheat, to name just two, causes inflammation, so eliminating them from food intakes is a must. The way animals - which are sentient beings who have feelings ( joy, sadness, etc and feel pain - are raised for human consumption is cruel and most are vegan or vegetarian for that ethical reason!
I've been following you since I first went vegan over 3 years ago and think you're by far one of the best out there & I've watched pretty much every video of yours, but for some reason I particularly enjoyed this one - humble, authentic, gorgeous kitchen (as always), subtle humour, ASMR, your emphasis on reducing waste, down to earth realistic home cooking with the added bonus of professional knowledge, plus a Frankie-feature is always a delight... You're great Derek, don't ever stop what you're doing (as long as it makes you happy of course) 🌱💚
Absolutely! I got into the habit of freezing appropriate veg for stock it;s actually a no brainer and yes no waste. I volunteered in a soup kitchen for a while and the stuff people were throwing out .... the wonderful thing is that 75 percent of the people chose the vegan alternative so we must have been doing something right lol.
I used this technique my whole life, I gasped when I saw someone cutting it all the way through and throwing a handful of broccoli away. I never even knew this was a "technique", it just seemed to make sense. But people also throw away cilantro stems, many culinary crimes happen in many a kitchen.
@DerekSarnoChef ps if the veg cooking water doesn't have broccoli or another strong flavored veg, I sometimes save it for cooking rice or as a base for soup stock. Flavor is flavor and vitamins and minerals are always welcome. I even use it for flavoring my dogs food; He deserves a different taste treat every now and then. Appreciate every video you share with us 😍
Me too. I just squeeze it, and if I want to completely squeeze out the water, I use a towel. And I also learned the whole freeze and thaw. It's easier to get the water out only thing I don't like is the change of texture but it's okay.
When making TFC fake chicken using a slow press makes a big difference for me. A towel doesn't get everything out and the extra water totally changes the flavour/texture plus leaks into the boiling oil.
Putting in the freezer for a night and defrosting changes the structure and you can squeeze so much water out with your hands and don't need a press or towels I put a load of tofu in the freezer for a night then put them in the fridge for whenever I need them
Chef Sarno, due to health issues, I've been considering switching to a plant based diet & I want to say "thank you" for sharing your expertise with people.
i always eat tofu, LOVE it. But I have never roasted the whole blocks like this. Definitely gonna try this. Looks delicious and so dang easy! And I do sheet pan veggies and mashed potatoes all the time. This just might become a regular goto meal. Thanks!
I looooovvvvveeee you .. I was terribly depressed, not clinically, was not able to get up from the bed for like three days , shit happens , well your videos were calming just calming. I felt safe with your videos , nice and lifted. Eventually I got up cooked up a meal inspired by your videos and what I had in fridge ( hadn't done shopping) and got up ... Thanks
I recently started my plant based journey and i am so happy to have come across your channel. You're a true inspiration and i just cannot thank u enough for the amazing high quality content you produce. Thank you Derek!!!
I'm not a fan of tofu presses myself. On an unrelated note, I'm making lion's mane (or monkey's head, as we call it down here) mushroom steak basically once a week, and it's all your fault. Keep up the good work, and greetings from Southeast Asia 🤟
Looks yum. I go through times I don't want to cook just for myself. I have my young son, but there's a lot of things he won't eat. Thanks for inspiring me with new things to cook .
“Just me,” you are just awesome. Made this tonight. Yummmmm. Every element was so comforting. And I grew every vegetable component in the recipe so it felt that I had celebrated my vegetables in the best way possible. I made half your quantity and I still have mega leftovers. Something to look forward to tomorrow. Love your recipes. Thanks so much.
This meal looks incredible, Derek!! Definitely going to try this roasted tofu recipe (and all the rest, YUM!). Frankie warms my heart with her love of tofu…I love it too, Frankie.
Can’t wait to try this! “Every vegetable deserves its own cutting space” is my own idiosyncrasy that I’ve never heard anyone else say before! Cheers bro!
Just found you Derek,am inspired thank you as I live alone here in uk.Cooking after loss has been a journey too so I scale your recipes down just for me,organic and home grown herbs makes such a contribution.My body and mind gradually coming back to a fresh new me.thanks again.🎉
@Derek Sarno I'm going to make this tonight as I have all the ingredients, except sherry. Can organic red wine be substituted or should I just ignore that step? I hope you realize how much we all appreciate you and we're so grateful for all you teach us. And, most important, hugs to Frankie.
Thank you. Of course most wines would work, brandy, etc even orange juice - i try to keep in mind color and flavors that meld together. Also works without alcohol for sure.
You saved my sanity. Was struggling with vegan diet and not excited about it very much. Have been cooking for family for 67 years, made yeast breads, noodles and etc. etc. and loved veggies but didn't know how to go about eschewing all animal products. Saw one of your videos and the joy of cooking returned, snatched me out of my doldrums and love you co-star pooch. Was very angry that anyone could object to smooching with her she is delightful. Now I am a Wicked Kitchen and Sarno follower. Both of you brothers. Thanks for restoring my love of cooking and loving your dynamite cookbook.
Derek's right, this will change your life! I made this for an elevated Sunday dinner and it was fantastic! The gravy is to die for and will be a staple in my freezer. That panko crust with the fresh herbs was mmm, mmm, good! I can see using it on other dishes like as a crunchy topping for Mac n Chz. It wasn't hard, but a little time/effort - but totally worth it for a true chef inspired meal! Thanks!!
Welcome back man, we’ve been missing you last few weeks! One of our dogs been missing Frankie real bad too! 🥵she gets super worked up every time she’s on camera.
Derek ! You’re the best . I feel so blessed that I came upon your Amazing channel . At 73 years old your the best chef I truly trust . I couldn’t find a cooking channel that I felt comfortable with. You’re God send
LOVE it. So inspiring. Enjoy the commentary - I am learning so much. I talk to myself when I cook very much like you do for your videos. Cooking/baking takes me to my Zen space. Thank you Mr. Sarno.
So pleased to find you, every thing is delishious, you are so very enjoyable to watch, & easy & calm to listen to, thank you very much ,lm an 80 yr old female loving your videos .😂
I LOVE that you cook the tofu in the oven, freeing you up to work on the side dishes. Addition of the crust brings the crisp texture without the labor and mess of frying. THANK YOU!
That all looked SO fabulous! The garlic butter, I could have died! We learn so much from techniques to spices and flavor profiles, you got it covered!! Thanks, we enjoy your videos!! Kisses to the beautiful tofu loving Frankie!!
I have been eating vegan for almost 3 weeks as part of my church fasting. I am doing the Daniel Fast and I have to say, I feel GREAT! I love to cook, but this looks like a lot of work for one person. I may try this recipe, it looks fantastic!
They have many kind of tofu. They generally like silk type of textures. They are creamy, nutty, slightly sweet, but savory. I cannot exactly describe the mouth texture, but it's smooth, creamy, soft but somehow it's firm, strangely. It can be a delicacy during the hot summer time as a good filling side dish! I miss that a lot!
You know I really appreciate you keeping everything clean. Not only does it make a fantastic presentation but as a fellow person who cooks for a living I really like a clean kitchen. In the kitchen I currently work at I've been asked if I'm OCD about cleaning. I'm not. I just like to work on clean surfaces so I clean.
This meal looks incredible, Derek!! Definitely going to try this roasted tofu recipe (and all the rest, YUM!). Frankie warms my heart with her love of tofu…I love it too, Frankie.
I really appreciate you Derek for all the gorgeous, easy vegan meals you prepare for us. They all look yummy and delicious! This one is similar in ingredients that we used to call a 'boiled dinner' in England!! Then, many years ago of course we had meat instead of Tofu, I always hated meat when I was a kid so what a joy it is being vegan for the animals and myself. Love Frankie, I can see he eats very well, his coat is so shiny!
I'm going to make it one day for sure. What I love about this recipe is how plentiful it is and filling, you have carbs and protein, healthy veggies, tofu etc. And it looks delicious!! Love plant based food, cheers Derek! 🙏
Frankie's wooff of approval from Frankie is a great way to end this video. Tried cooking w tofu the first time this week, cooked a korean tofu stew jjgae using up all the veges in the fridge before they spoiled and it was delish. Tofu was still a bit bland but wasn't too bad for my first time cooking. Your dish has all my favourite foods (mashed potatoes, vege medley, heaps of gravy) so def going to try while it's still a bit cold here in New Zealand. Am new to your channel and now subscribed, looking forward to checking out your back catalogue.
Tofu presses are meant only to be used when making fresh Tofu. When I lived and worked in Japan I learned to remove water from Tofu by placing it in boiling water and boiling it for a few minutes, this also makes it firmer so if you have one sort of tofu and need a firmer type it upgrades it. Also, boiling it for those few minutes in a stock means that flavour penetrates the tofu, stock can be vegetable stock or stuff like seaweed, soy sauce, garlic, ginger etc. Also if you are in no rush to de water the tofu, freeze it, when de-thawed a gentle squeeze leaves behind a sponge of tofu the small holes readily fill with marinades. I thought I was addicted to black pepper - you put me to shame 🙂 Love that you cook with accessible and mainly fresh produce making been vegan easy, healthy and economic.
I feed my beagle vegan too, her tail wags like it was tightly wound up when I put her bowl of food out vs walking away from commercialized dog food crap. Do you give your beautiful lab vitamins or any suppliments? Love your videos, Frankie is your shinning star!
Love your videos and your beautiful Frankie ❤it's amazing how you make all this healthy vegan food. And it's so nice of you to share with your friend and his family 😇
Difficult to get that type of Tofu in the UK. Any type is expensive! So lovely that you gifted to friends, that was refreshing to see! And Frankie - what a gorgeously stunning Lab! ❤
I really love your channel. Thank You so much very much for putting so much heart and inspiration into your cooking. You have me truly inspired to spend so much more time in the kitchen these days. It is truly a joy and a pleasure to learn from you. .
Seriously Derek! I am researching unrelated topics for work at the moment, but I see this on my RUclips feed staring at me, so I pop in for a quick glance as the dish looks phenomenal at a glance and irristable after seeing the ingredient list and technique, so good. I was given a fresh block of tofu that I planned to cook later in the week, it won't wait that long now. Your dish looks magiclly delicious! Bravo and thanks a bunch.
I love that you just start! I love the variety you bring. I love that you make things I have never thought to make. I can go on and on. I found you about to days ago and I can. Not. Get. Enough!!! I’m honestly sad I didn’t find you sooner 😢
I never ate tofu until you came along and showed us it’s versatility! Now I love it…❤Thank you.🙏🏻
It’s such a good canvas to take any which way. Thanks for watching Sarah
My question is, what do you eat/do during the 20% wicked?? ☺️
🥰🥰🥰🇨🇦🇨🇦🇨🇦 wonderful. Now check out chocolate cream pie made with silken tofu. I make scrambled (eggs) tofu with silken tofu. It’s a go-to of mine!
@@jobubbled I’ve been thinking the same thing.
@@jobubbledI’m thinking the 20% wicked is a cocktail or some beers with it
I love tofu and prepare it very often. I saw a Chinese cook on RUclips explain why Chinese freeze their tofu before using. Freezing tofu causes the water inside to expand, forming ice crystals that create tiny holes in the tofu. Once thawed, these holes are left behind. This gives the tofu a texture that soaks up marinades and sauces even better than its fresh counterpart. I do it all the time know!
I like to boil tofu cubes for two minutes in salted water. It firms it up and improves the flavor. Then I stir it in to some delicious curry or stew.
I love using frozen tofu as well! Another thing I found was adding my tofu cubes directly in the rice-cooker with the rice. The flavour and texture of the tofu is really nice, especially the cubes that were on the bottom of the cooker. 👍🏻
I LOVE freezing it!! Best texture. I learned this by mistake when freezing tofu that was past its expiration. I was nervous how it would cook once thawed, but when I air fried it, it was the crispiest and softest tofu I had ever made! 😋
If y’all knew how many gallons of diesel were burned to make that tofu …. ???
@@brianboe3774 How many, Brian?
Made the entire recipe for dinner tonight, it was delicious. After 9 months of grieving the loss of my husband, I decided to start eating a plant-based diet again. Glad I came across your posting. Every bite was delicious. I’m looking forward to the next couple of evenings for left-over dinner. Yumm
sending you a warm hug.
proud of you!
❤❤❤
best of luck
My husband also passed away he didn't care that I was more or less vegan we loved to cook together. It is strange to cook for one (well one small dog who likes sweet potatoes...) Sending you a huge hug.
I count going vegan one of the best decisions I've ever made. 8 years in, still learning and loving finding new recipes. TY!
My family always .... just cooked I didn't grow up with fast food my mum a superb gardener. Now older, we're all a bit financially challenged it's still an adventure. I may use a bit of fish or a happy egg from a happy chicken but don't miss meat. I do rely on Instant Pot make a lot of bean stews/chilis etc etc. This recipe was fun because tofu always a challenge for me.
Me too. Five years. Feeling great.
I'm raised vegetarian. If I had been born in some other country any other family I know I'd have become vegan anyways. It's like a calling for me
I hope you don’t get arthritis or any other disease caused by inflammation. It was a big and all my life and now I’m suffering for it. Of course, not all bodies are the same….but….
@@daniesza Yes, every body is different. For many lactose (dairy) and wheat, to name just two, causes inflammation, so eliminating them from food intakes is a must. The way animals - which are sentient beings who have feelings ( joy, sadness, etc and feel pain - are raised for human consumption is cruel and most are vegan or vegetarian for that ethical reason!
I've been following you since I first went vegan over 3 years ago and think you're by far one of the best out there & I've watched pretty much every video of yours, but for some reason I particularly enjoyed this one - humble, authentic, gorgeous kitchen (as always), subtle humour, ASMR, your emphasis on reducing waste, down to earth realistic home cooking with the added bonus of professional knowledge, plus a Frankie-feature is always a delight... You're great Derek, don't ever stop what you're doing (as long as it makes you happy of course) 🌱💚
Thank you for watching and supporting.
Absolutely! I got into the habit of freezing appropriate veg for stock it;s actually a no brainer and yes no waste. I volunteered in a soup kitchen for a while and the stuff people were throwing out .... the wonderful thing is that 75 percent of the people chose the vegan alternative so we must have been doing something right lol.
I love watching you cook, even though I'm mostly raw vegan. The dog helps a lot too. 🐾💕
You are one of the very few people I've seen use the knife tip technique for cutting broccoli to prevent floret mess and waste. THANK YOU.
I used this technique my whole life, I gasped when I saw someone cutting it all the way through and throwing a handful of broccoli away. I never even knew this was a "technique", it just seemed to make sense. But people also throw away cilantro stems, many culinary crimes happen in many a kitchen.
@RioFelicitas You would not believe the number of gasps I have uttered related to knife technique broccoli floret waste
I know he's a pro so his skills in the kitchen are no surprise ...The amazing thing is how wicked amusing his videos have become... just love it.
80% healthy, 20% wicked is a pretty good design for life ; ) Food looks great. Thanks for posting : )
I cool my vegetable cooking water and pour over herbs in garden as liquid fertilizer. 😊
Love that!
@DerekSarnoChef ps if the veg cooking water doesn't have broccoli or another strong flavored veg, I sometimes save it for cooking rice or as a base for soup stock. Flavor is flavor and vitamins and minerals are always welcome. I even use it for flavoring my dogs food; He deserves a different taste treat every now and then. Appreciate every video you share with us 😍
Thank you for appreciating my comment 🍓
I never throw away the cooking liquid.
He made quick work of that broccoli. Or is it edited?
Absolutely loved this one and 100% agreed that there’s no need to get a tofu press! 🙏🏻
Thanks man 🙏🫶
Me too. I just squeeze it, and if I want to completely squeeze out the water, I use a towel. And I also learned the whole freeze and thaw. It's easier to get the water out only thing I don't like is the change of texture but it's okay.
When making TFC fake chicken using a slow press makes a big difference for me. A towel doesn't get everything out and the extra water totally changes the flavour/texture plus leaks into the boiling oil.
Putting in the freezer for a night and defrosting changes the structure and you can squeeze so much water out with your hands and don't need a press or towels
I put a load of tofu in the freezer for a night then put them in the fridge for whenever I need them
I am here to represent for tofu presses! 🥰
Chef Sarno, due to health issues, I've been considering switching to a plant based diet & I want to say "thank you" for sharing your expertise with people.
Just don't do what he does, this dish wasn't healthy really.
Just tasty.
😂 It's a nutritious and healthy meal. Full of vitamins, minerals, protein
@@theflixcapacitor1372
Yeah, right.
@@nikos-giorgos it's more nutritious and healthy than the average American eats.
Switch! The best thing you will ever do. Your whole body will rejoice!
i always eat tofu, LOVE it. But I have never roasted the whole blocks like this. Definitely gonna try this. Looks delicious and so dang easy! And I do sheet pan veggies and mashed potatoes all the time. This just might become a regular goto meal. Thanks!
Oh man... everything you make for us looks beautiful and tasty! Hope Frankie keeps you sane.
Frankie’s an angel. Thanks for watching
i personally freeze a bunch of firm tofu before hand as prep, i love the texture so much
Do you press it before freezing??
@@lisagiuliani8167 nope, with freezing that step is unnecessary :)
@@hiorpnana0479 ohbeven better! 😅 Thank you!!
I looooovvvvveeee you .. I was terribly depressed, not clinically, was not able to get up from the bed for like three days , shit happens , well your videos were calming just calming. I felt safe with your videos , nice and lifted. Eventually I got up cooked up a meal inspired by your videos and what I had in fridge ( hadn't done shopping) and got up ... Thanks
❤
I watch Chef Derek and Frankie whenever I feel depressed and don’t feel like getting out of bed. SO grateful for the two of them.
I recently started my plant based journey and i am so happy to have come across your channel. You're a true inspiration and i just cannot thank u enough for the amazing high quality content you produce. Thank you Derek!!!
I'm not a fan of tofu presses myself.
On an unrelated note, I'm making lion's mane (or monkey's head, as we call it down here) mushroom steak basically once a week, and it's all your fault.
Keep up the good work, and greetings from Southeast Asia 🤟
Looks yum. I go through times I don't want to cook just for myself. I have my young son, but there's a lot of things he won't eat. Thanks for inspiring me with new things to cook .
you did it again man. mind blown. thanks a million.
This looks great! Plus I have all the ingredients on hand. Thank you, I love your content. 👍😻
Amazing!!
“Just me,” you are just awesome. Made this tonight. Yummmmm. Every element was so comforting. And I grew every vegetable component in the recipe so it felt that I had celebrated my vegetables in the best way possible. I made half your quantity and I still have mega leftovers. Something to look forward to tomorrow. Love your recipes. Thanks so much.
Wonderful! So happy to hear, thank you for watching and supporting.
❤
Dog is so cute
Love that you respect & love Frankie💫
Frankie is adorable and so shiny 🐾🐾🐾🐕🦺
Liked your video for the carrot tip alone. No more raw carrot chunks flying across my kitchen. Thank you!
This meal looks incredible, Derek!! Definitely going to try this roasted tofu recipe (and all the rest, YUM!). Frankie warms my heart with her love of tofu…I love it too, Frankie.
A feast! Looks absolutely delicious 😋
Thanks for the new video Derek ! Perfect for these cold January days.
I made this for dinner tonight. I used leeks and baby parsnips instead of courgettes. It was lovely and my family enjoyed it too. Thank you. X
That looks amazing! I'm thinking that topping would be great layered into the tofu.
It'd be good for a crumbed pie topping for sure
Beautiful dishes and tasty recipe 😋 amazing 😍😍😍
👍💚 Nice, Derek. Thank you. Your full-plate meals are so inspiring.
Can’t wait to try this! “Every vegetable deserves its own cutting space” is my own idiosyncrasy that I’ve never heard anyone else say before! Cheers bro!
Never stop flexing the tongs, nothing will ever go wrong 👌🏻👨🏻🍳
It won’t stop 😉
Click to activate before use
Now I’m hungry!!! This video is a keeper.
Oh my - every element is perfectly done. Wish you had a restaurant! 😋🤤 Frankie's loving it too 💚
Just found you Derek,am inspired thank you as I live alone here in uk.Cooking after loss has been a journey too so I scale your recipes down just for me,organic and home grown herbs makes such a contribution.My body and mind gradually coming back to a fresh new me.thanks again.🎉
💚
@Derek Sarno I'm going to make this tonight as I have all the ingredients, except sherry. Can organic red wine be substituted or should I just ignore that step? I hope you realize how much we all appreciate you and we're so grateful for all you teach us. And, most important, hugs to Frankie.
Thank you. Of course most wines would work, brandy, etc even orange juice - i try to keep in mind color and flavors that meld together. Also works without alcohol for sure.
Looks amazing Chef! Thank you for sharing this easy technique. I can not wait to try
Just found your channel. Love it
Far king awesome!!
That looks sooo good! Massive thank you & to Frankie!
🙏🏽💚🌱
& loved the Elf reference!
We are a vegan family and we want you in our kitchens!!😂
You saved my sanity. Was struggling with vegan diet and not excited about it very much. Have been cooking for family for 67 years, made yeast breads, noodles and etc. etc.
and loved veggies but didn't know how to go about eschewing all animal products. Saw one of your videos and the joy of cooking returned, snatched me out of my doldrums and love you co-star pooch. Was very angry that anyone could object to smooching with her she is delightful. Now I am a Wicked Kitchen and Sarno follower. Both of you brothers. Thanks for restoring my love of cooking and loving your dynamite cookbook.
💚
I love tofu....but have not thought of this crust. Will be trying this for sure. Maybe even tonight!!!
Thanks for watching.
OMG... looks soooooo yummmmm.
Thanks for the recipes, ideas, and tips!
You're the best!
Derek's right, this will change your life! I made this for an elevated Sunday dinner and it was fantastic! The gravy is to die for and will be a staple in my freezer. That panko crust with the fresh herbs was mmm, mmm, good! I can see using it on other dishes like as a crunchy topping for Mac n Chz. It wasn't hard, but a little time/effort - but totally worth it for a true chef inspired meal! Thanks!!
Welcome back man, we’ve been missing you last few weeks! One of our dogs been missing Frankie real bad too! 🥵she gets super worked up every time she’s on camera.
Beautifully put together video and the meal looks great! I'll be trying this one soon. Thank you for keeping it simple but tasty.
Looks so Beautiful and so yummy! You always make it looks so effortless ❤️❤️I have learned so much from you! Thank you
Followed all your instructions to the end. So Delicious! Love your sweet relationship with Franko on line. Thanks for all your good energy.
❤the way u cook....
Derek ! You’re the best . I feel so blessed that I came upon your Amazing channel . At 73 years old your the best chef I truly trust . I couldn’t find a cooking channel that I felt comfortable with. You’re God send
Looks Fantastic!
LOVE it. So inspiring. Enjoy the commentary - I am learning so much. I talk to myself when I cook very much like you do for your videos. Cooking/baking takes me to my Zen space.
Thank you Mr. Sarno.
Looks wonderful and definitely something I can do 👍 (yep nothing wrong with being easy) Always great to see you and Frankie 🖤
Man, you're the real deal, and very happy to watch a real chef. You're editing is on point ❤ Thank you
❤ Frankie❤
So pleased to find you, every thing is delishious, you are so very enjoyable to watch, & easy & calm to listen to, thank you very much ,lm an 80 yr old female loving your videos .😂
Your meals always look so delicious 🌱
I LOVE that you cook the tofu in the oven, freeing you up to work on the side dishes. Addition of the crust brings the crisp texture without the labor and mess of frying. THANK YOU!
Frankie’s coat is so shiny and silky! You feed her good! Dinner looks AMAZING 🤩
Absolutely love the dishes you make. Easy, and not hard to find ingredients, Thx!!
This is the type of vegan I like. Straight savage on the pans... and he doesn't throw the whole vegan thing down your throat. Great job Derek
The first time I've tuned in Derek. Enjoyed it very much. From Down Under Australia
Totally fun to watch you.
That all looked SO fabulous! The garlic butter, I could have died! We learn so much from techniques to spices and flavor profiles, you got it covered!! Thanks, we enjoy your videos!! Kisses to the beautiful tofu loving Frankie!!
Looks banging
Oh my word. I cannot wait to make this. Just when I thought you were finished, you added another step this recipe blows me away. Thank you!
I have been eating vegan for almost 3 weeks as part of my church fasting. I am doing the Daniel Fast and I have to say, I feel GREAT! I love to cook, but this looks like a lot of work for one person. I may try this recipe, it looks fantastic!
In Japan, tofu taste different from here in the U.S. they are much sweeter and creamier. I wish people taste those.
We’d love to. Some tofu makers should aim for the creative market.
I would love to taste Japanese tofu. Really, I'd like to visit Japan.
They have many kind of tofu. They generally like silk type of textures. They are creamy, nutty, slightly sweet, but savory. I cannot exactly describe the mouth texture, but it's smooth, creamy, soft but somehow it's firm, strangely. It can be a delicacy during the hot summer time as a good filling side dish! I miss that a lot!
How come that I have just discovered your YT channel? Finally someone who elevates vegan food. Can't wait to watch your other videos!
What do you mean you're just a guy who lives on your own? You've got the best companion right there. 😊
Exactly !
You know I really appreciate you keeping everything clean. Not only does it make a fantastic presentation but as a fellow person who cooks for a living I really like a clean kitchen. In the kitchen I currently work at I've been asked if I'm OCD about cleaning. I'm not. I just like to work on clean surfaces so I clean.
omg looks like Thanksgiving dinner vegan style! yum
I really like the vibe and energy you have in your videos, really chill and relaxing and fun to watch you cook. Thanks for making these
That is one beautiful meal! But it’s not even close to how beautiful that Frankie girl is!! ❤️
You got that right. 🫶
Drooling 🤤 ❤
LOOKS AMAZING! ❤️ I WANT TO COME TO YOUR HOUSE FOR DINNER😊
ME Too ⭐️
That’s so cute and awesome how you give your Pup little taste tests too! 🥰🥰🥰🥰
Looks amazing 😋
This meal looks incredible, Derek!! Definitely going to try this roasted tofu recipe (and all the rest, YUM!). Frankie warms my heart with her love of tofu…I love it too, Frankie.
Looks delish! I’m going to start making this feast monthly so that I will have perfected by the holidays.
What pan are you using to bake the dish in?
Sounds like a plan. More to come. The final pan i served in=same as the thumbnail is like a Le Creuset, cast iron with enamel finish
I really appreciate you Derek for all the gorgeous, easy vegan meals you prepare for us. They all look yummy and delicious! This one is similar in ingredients that we used to call a 'boiled dinner' in England!! Then, many years ago of course we had meat instead of Tofu, I always hated meat when I was a kid so what a joy it is being vegan for the animals and myself. Love Frankie, I can see he eats very well, his coat is so shiny!
Love your recipes and videos...vegan chef not afraid of flavour! I cannot live all raw, no oil or spices.
Thanks and thanks for watching. If it don’t taste good I’m not eating it
Nor should you!!
I got a really bad case of the flu. I am back! I'm ready to learn some more. Cool Derek is his name!!
The tong clanging makes me giggle every time! ! 😂
🤩 WoW! Look like Christmas!
This channel has been such a breath of fresh air. Thank you for another video, everyone subscribe if you haven’t!
Thank you for watching and the kind words
Omg looks delicious! Thanks for putting the recipe in the description… and for having Frankie pop into the video❤
Tried tofu once didn't know u had to squeeze it, it was.. underwhelming
Thank you Derek your dinners are fuckin marvelous as usual
..mr easy aye..
Thanks for watching! I’m easy in the kitchen as long as no one is in the way 😂🤌
@@DerekSarnoChef
If you have an alternative to Christmas goose I wanna piece of it..
I'm going to make it one day for sure. What I love about this recipe is how plentiful it is and filling, you have carbs and protein, healthy veggies, tofu etc. And it looks delicious!! Love plant based food, cheers Derek! 🙏
Adding tofu in mashed potatoes is a smart way to get additional protein
Frankie's wooff of approval from Frankie is a great way to end this video. Tried cooking w tofu the first time this week, cooked a korean tofu stew jjgae using up all the veges in the fridge before they spoiled and it was delish. Tofu was still a bit bland but wasn't too bad for my first time cooking. Your dish has all my favourite foods (mashed potatoes, vege medley, heaps of gravy) so def going to try while it's still a bit cold here in New Zealand. Am new to your channel and now subscribed, looking forward to checking out your back catalogue.
Tofu presses are meant only to be used when making fresh Tofu. When I lived and worked in Japan I learned to remove water from Tofu by placing it in boiling water and boiling it for a few minutes, this also makes it firmer so if you have one sort of tofu and need a firmer type it upgrades it. Also, boiling it for those few minutes in a stock means that flavour penetrates the tofu, stock can be vegetable stock or stuff like seaweed, soy sauce, garlic, ginger etc. Also if you are in no rush to de water the tofu, freeze it, when de-thawed a gentle squeeze leaves behind a sponge of tofu the small holes readily fill with marinades. I thought I was addicted to black pepper - you put me to shame 🙂 Love that you cook with accessible and mainly fresh produce making been vegan easy, healthy and economic.
Oh wow good advice! Thanks so much!!
I feed my beagle vegan too, her tail wags like it was tightly wound up when I put her bowl of food out vs walking away from commercialized dog food crap. Do you give your beautiful lab vitamins or any suppliments? Love your videos, Frankie is your shinning star!
Love your videos and your beautiful Frankie ❤it's amazing how you make all this healthy vegan food. And it's so nice of you to share with your friend and his family 😇
Comfort food vegan style. Looks great. Definitely a keeper. Hugs for you and Frankie
This was simply outstanding! I’ve been a vegetarian for a whole three days, lol. And this channel is convincing me that it’s going to be amazing.
Difficult to get that type of Tofu in the UK. Any type is expensive! So lovely that you gifted to friends, that was refreshing to see! And Frankie - what a gorgeously stunning Lab! ❤
I really love your channel. Thank You so much very much for putting so much heart and inspiration into your cooking. You have me truly inspired to spend so much more time in the kitchen these days. It is truly a joy and a pleasure to learn from you. .
Seriously Derek! I am researching unrelated topics for work at the moment, but I see this on my RUclips feed staring at me, so I pop in for a quick glance as the dish looks phenomenal at a glance and irristable after seeing the ingredient list and technique, so good. I was given a fresh block of tofu that I planned to cook later in the week, it won't wait that long now. Your dish looks magiclly delicious! Bravo and thanks a bunch.
I love that you just start! I love the variety you bring. I love that you make things I have never thought to make. I can go on and on. I found you about to days ago and I can. Not. Get. Enough!!! I’m honestly sad I didn’t find you sooner 😢
You are the reason I bought a pestle and mortar. I love it!! I want to be that person you give your leftover dinners to😍