How to Turn Tofu into Vegan GROUND BEEF!
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- Опубликовано: 24 дек 2024
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Hi Everybody! Here's my smart and easy way to make Vegan Ground Beef from Tofu!
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I made this tonight -- and it's crazy how it tastes exactly the same as our TVP "beef crumbles" from Yves (the commercial brand available in our region) -- but it's at least half the cost! Definitely a keeper of a recipe!
Nice! Glad you dig it! And saved $$$!
awesome
@@TheeBurgerDude why is it so easy to get crumbles that taste perfectly beefy, but the same companies can’t make a ‘hamburger’ worth a damn
@@RLucas3000because it’s hard to make it stick together completely but if you chop it then it won’t stick. Plus this beef can’t really make a burger as there would be a lot of gaps in the crumbles
Update: I've made this recipe four times now, and it's nothing short of a godsend! We've used it so far for enchiladas, "beef" and bean chili, barbecue "beef," tacos, sloppy joes, and Asian-inspired lettuce wraps, all of which have been delicious and heartily enjoyed by even our nonvegetarian friends and family. A few notes I'd like to share:
1. I use extra firm tofu because it costs half as much as super firm where we live. I HIGHLY suggest pressing your tofu because (a) it helps with absorption of the marinade and (b) the final product that goes into the oven is still pretty damp even after pressing.
2. To get more even crumbles, I first break up the tofu by hand into small pieces, dropping them into my food processor. I then do quick pulses until the tofu looks kind of like the curds in small-curd cottage cheese. To me, the mouthfeel of the finished product this way is exactly like ground beef.
3. For my whole family, the original recipe called for way too much soy sauce. With all the ingredients involved, there's already a lot of saltiness packed in. I make two packages of tofu at a time, doubling everything else in the recipe, but I only use 1 Tbsp of soy sauce and then only for the umami flavor. The missing liquid in the marinade hasn't mattered.
4. Ovens are all different, and you will need to figure out how much baking time is actually required. My cooking time varies GREATLY from the original recipe. I bake for 40 minutes, stir on the baking sheet; bake another 20 minutes and stir; bake another 20 minutes and stir. The end result is still not nearly as dry and "sandy" as Thee Burger Guy's product, but it's at this point that I toss it into the skillet and add a cup of water for each block of tofu used, bringing to a simmer and cooking until the water is pretty much gone.
5. It depends on the size of your oven and what size baking sheet you can fit into it, but make sure not to overcrowd the tofu, because you risk keeping the tofu steamy and wet while baking. I use an 18"-by-13" baking sheet, and two blocks just fit, but there's no space between the curds until they start shrinking a little while baking. (I'd swear I use the same baking sheet that Thee uses in the video, but he says he's cooking three blocks at a time, and there's still all that room!)
Your mileage may vary, of course, but I wholeheartedly recommend everyone give this recipe a try. (Note: I used the first recipe with the pricier ingredients, but as soon as they run out, I will be trying the cheaper version to see if there's a noticeable difference.)
Wow, thank you for all the notes and research!! Glad you are digging it!
Did you pulse in food processor prior to baking?
@@shinaevans1549 Good question. Yes, I do. And even though I do two batches at once, I only put one block of tofu at a time into the food processor. It usually only takes about 5 or 6 pulses.
@@bowwowbuddy ty!
Sauce stach did a test and there is no difference between pressed and unpressed tofu.
You only press tofu when you want to make fake chicken, but then you also have to freeze the tofu block for 12h after pressing.
Pressing tofu is so white. But guess it sold another chicken appliance... which is very white again. :')
You're actually a genius dude, i use your videos to come up with vegetarian meals for my girlfriend and its so nice seeing people cook food without meat and trying to "make it healthy" in some way
THANKYOU!
I do my tofu crumble with soy sauce, Lea & Perrins, plus powdered curry, turmeric, paprika, herbs and sautéed chopped veggies. Mix it all together in a pan, serve on a plate with a bit of butter, nutritional yeast and plain yogurt on top. Serve with warm flatbread. Usually pita. Plus a nice cold beer. MAJOR YUM!
❤ if you buy extra firm organic tofu and put it in the freezer for at least 4 hours till it's hard, let it thaw or microwave it. When it's soft enough cut it into four pieces and you can literally squeeze all the water gently right out of it it's amazing and has a beefy like texture. I don't have my tofu any other way for most recipes.
I made the "normal" version and put it into salad wraps, nothing else except some hot sauce. It was insane how tasty and filling it was. I'm not a vegan but I'm having a really though time supporting the industrialized meat processing business as of late.
Hey that’s awesome to hear! I’m glad you liked it and anything that helps avoid that industry is a win in my book! 👍🏼
If you're in the UK use...
Sarson's browning sauce (for the 'Gravy Master') and
Oxo meat-free beef stock cubes (for the beefless broth)
Nice one. What quantity of Oxo stock do you use per block of tofu?
I've loved that you've been sharing more recipes using from scratch (and much cheaper) ingredients!! Thank you :)
Thank you, will definitely be making an effort to make more videos like this, they are pretty fun to experiment with a well!
Why has this video not got more than 10 million views?? These recipes are amazing!!! Thank you so so much. I cannot wait to try them.
Because people know the dangers of fake meat! Wake up lil sheep.
This food is not going to cause harm like factory processed vegan food.It's a shame you don't understand that. @@jordybeans2392
@@jordybeans2392bro this ain’t even the store bought stuff this shit is actually somewhat good for you
Probably because he is making a video for a minority, not that many people are actually vegan. So if a lot of people were vegan this would have more views.
Because tofu is toxic to the body.
If you want to have the taste of the dehydrated then rehydrated tofu without all the extra effort, I would highly suggest using Dou Fu Gan (Five-Spice Dried Tofu) instead. It's made using almost the same process Burger Dude used here (it's simmered in soy sauce and five-spice powder, so a slightly different, more Chinese flavor, but still savory all the same) and then pressed or baked to get rid of almost all the moisture. In the end it makes a bit of a chewy, rubbery and meaty texture that you can easily grind up and rehydrate with broth to make a vegan ground beef. Dou Fu Gan can usually be found in asian groceries under the name Five Spice Tofu - basically, if you see something that looks like tofu but has a brown skin on it, it's Dou Fu Gan. It's a bit on the pricy side (usually about $3 a package from my asian grocery) but it saves you a LOT LOT LOT of time and energy.
so you can just use this tofu, ground up? no marinade & baking needed?
Thank you so much for this great recipe, now one of my favorites!!! I love that you can make and freeze a large batch, to be used as needed for tacos, burritos, spaghetti, lasagna, casseroles etc. The possibilities are endless. I love this stuff! So healthy, delicious, economical, and no animals were harmed in the creation of this recipe.
This is so so good. If it's too hot to run your oven, I've also gotten my tofu bits nice and crunchy using a wide cast iron pan on the stove top instead.
Love this! I am fortunate enough to own a smoker so rather than use Liquid Smoke I put the mixed crumble into my smoker to dry for 60 minutes at 225 with a small piece of hickory before transferring it to the oven for the final drying process. It is very hard to tell it is not beef both in terms of flavor and texture. This will be a new "must have" for the week from now on.
I never dreamed I would come to a channel for a "burger dude," and find some of the best ideas and instructions on vegetable-based meals. Fantastic!
i just wanted to say that i appreciate you. you are just awesome, your videos always cheer me up and im always hyped to watch them. you've been making this pescatarian to vegan experience soooo much easier. i also love how professional you are yet so cool and funny, and you dont try too hard to be funny. keep being you, it makes my day!
Thank you, that's much appreciated!
I found refried black beans to be an awesome substitute for mince. I might try half tofu half refried beans next time for a more satisfying texture. Thank you for the awesome tofu recipes 😊
I usually skip the baking step and keep the more tofuy texture because I'm lazy, but I've been making the same basic recipe for years. So good.
Love your recipes, can't wait for your cook book to arrive. Found your videos in the first few weeks of going vegan and they carried me through the first year
Love that!
Excellentee 🙂 Keep at it and share good word 🙂 [12YFleshFreeEating, 12YMammaryFluidFree] 🕊
I've made a few of your recipes so far, and I've loved every single one but this one takes the cake. I make the second version because I don't have access to the other ingredients and it's SO good. We made hamburger helper, burritos, I even attempted to season it like sausage and used it for biscuits and gravy. I'm in love with this.
Awesome! Glad to hear that!
Tried this yesterday and it changed my life, thank you so much!
Nice! Love that!
Made vegetarian lasagne using this and it came out great. I was using Beyond Meat but really want to get away from it because it’s so processed. I really didn’t think this would work but it did. Thanks. Love your videos and bought your book.
Awesome thank you x 2!
You do know Tofu is processed food as well right?
How many ingredients are in tofu? @@jordybeans2392
@jordybeans2392 its minimally processed compared to beyond meat. its just coagulated soy
Made sort of a hybrid of those two sauces with extra firm tofu. Did the cooking/drying out part on my traeger, and it was so good. Used it in some vegetarian stuffed bell peppers for my wife who is trying not to eat meat for a month. It's a really good recipe. Thanks!
I made this tonight. I finally bought all the ingredients, and it was well worth it. It will be my new go to filler. Thank you so much!
Nice! Glad it’s in the rotation!!
I love freezing and thawing extra firm tofu, to get a dryer type texture as you get with the high protein tofu. Either way though, it's so good. Thanks for sharing all these awesome tips and recipes. You're really showing people how easy it is to rock a vegan lifestyle!!😃
Great idea to freeze and thaw extra firm tofu -- I really like to get that texture. 👍 Do you freeze the finished "ground beef," and would it need extra work once it's thawed out to eat?
I think the frozen and thawed extra firm tofu texture gets close to the water content in the super firm tofu. I haven't made this specific recipe but seems you wouldn't need to do anything more or less than what Thee Burger Dude did here once you have the finished "ground beef" using the frozen/thawed tofu. Just my thoughts. Let me know if you make it. 😊 Also, maybe comment with your question so he might see it easier and reply.
I am not vegan, I love my meats. But when your trying to save money any way you can, tofu is a great source of protein and currently pound for pound at 1/2 the price of the cheapest mystery roll of ground beef. Thanks for this guide video. 👍
"mystery roll of ground beef" LOL
Been thinking about going Vegan/Vegetarian for health reasons and been very grateful for your videos and helps me feel reassured about going through this and more!
Keep a careful eye out for vitamins and minerals that can otherwise be easily missed in vegan diets. I supplement for B12, folic acid and omega-3 among others, as an example.
@@FerventRebutter FYI, just 2 teaspoons of fortified nutritional yeast (nooch) gives you 313% of the daily value of B12, more than 100% of B2, B3 and B6, and 59% of B9. That's why it's such a must for every vegan's/vegetarian's pantry.
@@bowwowbuddy an absolute staple of my diet for years. Would rather supplement further to ensure reduced bioavailability is accounted for, though.
Tested this out. Didn't have marmite, substituted with miso paste. Really good taste. Thanks for the recipe.
White or red?
This has been the best method- I apply it for everything meaty I make. Tysm for this. I make v bacon and chicken the same style now.
How do you make the v bacon? Could you share a recipe?
This was my first try at replacing meat for my father. This was a hit!!! Thank you!!
I didn't have all the ingredients, but the vegan Worcestershire sauce I bought had a bunch of these ingredients in it so I just used it in the same amounts (instead of the veggie stock, steak sauce, liquid smoke) plus one more tablespoon. I left out the oil and water and nutritional yeast. I added some horseradish which Dad likes, but it couldn't be tasted.
My father was in a rush so instead of putting it in the oven then re-hydrating, I removed the seeds from an acorn squash and filled both halves with this mixture, then cooked in a roasting pan with some water in the bottom and the lid on for 1hour at 400F.
Oh, I tried adding molasses to half. He liked both but preferred the one with molasses (he has a sweet tooth). It reminded me of the canned baked beans Mom used to buy with molasses in it.
Next I plan to add it to try it in some chili :)
I'm always excited to get notifications for your videos! As a new (less than a year) vegan with a lifelong taste for meats, your substitutions are like gold to me. I'll be getting your cookbook for Kindle, by the way. Thank you for sharing your creativity with us!
that vegan beef looks so legit! I have had sloppy joes in years, yours looks so good
I’ve just tried this with a traditional Valencian recipe (Stuffed eggplant) and I’M ASTONISHED. I think that from now on I will use this instead of meat in this dish. Thanks!!
That's awesome! Glad to hear it! I'll have to look into that recipe!
@@TheeBurgerDude It's pretty easy, in fact. Get an eggplant, cut it in half, make 1 cm cuts (you can eyeball it) onto its meat and dress it whit salt, pepper and a little bit of olive oil. Roast it in the oven until the meat becomes softer. Meanwhile, get a pan and cook in it half a big red bell pepper (or a whole one, if it's small) and half an italian pepper, finely diced, with a little bit of olive oil. When the peppers start to brown, add the eggplant meat (WITHOUT the skin, we will use it later) and the tofu, and add half a can of crushed tomatoes and half a can of water. Let it cook for a bit and add salt, pepper and oregano. When the sauce thickens, get a spoon and fill the eggplant skin with it. Last, cover it with a good, melting cheese and put all of it again in the oven until the cheese browns. And there you go!
I platonically love you so much for this 💚
You not only save me a lot of money with pre-done vegan minced meats, that also my regular supermarket stopped brining fresh vegan burger for vegan Frozen bugers instated, so you also saved me two menús I had to take out for the lack of ingredientes available.
I Will use your recepie at least twice a week. THANK YOU SO MUCH!!!
Just found you, and am impressed. Use tofu a lot, but love this baked recipe to create a filler for my spring rolls! Am a fan, keep cooking!
0:28 The price per unit is more important than the total price.
Wildwood 16 oz = $5 = 31¢/oz
House Foods 10 oz = $3 = 30¢/oz
Whole Paycheck 14 oz = $2 = 14¢/oz
To take it one step further, drain and catch the water, then weigh it to obtain the true weight of the solids
Fantastic recipe!
This is the best tofu ground “beef” I’ve ever made👍🏽
🚨TIP: Add half tablespoon of MOLASSES to mimic the “iron” taste found in beef.
Oh wow, I thought I was being ever so creative adding molasses and here you beat me to it, lol.
Soooo good! It will be my go to minced meat. I mixed in minced walnuts and baked it with the tofu.
One recommendation I might make is substituting worcestershire sauce for hoisin sauce. I think it gives the recipe a nice different flavor. Thanks for the recipe it was real good
And Worcestershire sauce has anchovies!
@@toninatoli Yes, but vegan Worcestershire sauce is in some stores and also online. In the audio he does say "vegan worcestershire" specifically. 💚🤍💛
I'd love to try these! I'm not allowed to eat anything beef for a while, and while I do love my fried tofu dish + whatever sauce I'm in a mood for, this one is new to me!
I love this!!! Making your own marinade allowed me to kick up the spice level as well for tacos 🌮
Definitely would recommend
Awesome video. I have started going back and cooking through your recipes. Each one has been perfect. Your channel honestly deserves more attention. Keep it up, look forward to more delicious recipes.
Thank you! I appreciate that!!
I fry crumbled tofu in a pan, then add all the seasoning in the end.
Oh goody, so no need to bake?
Perfect thumbnail choice 👌🏻
Love it! So much experimenting but never done this before. Cant wait to try👍 THANK YOU, my dear B Dude. Nice to follow you😎
Right on!, glad your remaking alot of comfort foods most enjoy 🤤🫠
I love these, "here's a versatile recipe, and also a few ways you can use it," style videos from you!
I can't wait to try your recipes. Thank you so much
Love the video! Get those silicone baking mats! Never had anything stick to them and I waste so much less parchment paper
I struggle to make recipes with multiple steps because every step looks and tastes so good I can't see it through to the end. I'd probably throw the baked tofu crumbles into a bowl with some macaroni I cook at the same time just to get it over with.
Delicious!
BRILLIANT! Just checked your other vlogs too, and subscribed. 👍🏻👍🏻👍🏻😊💛
Other than being too salty, this was great in spaghetti Bolognese. I will adjust slightly and try again as I also burned it a bit and some didn't rehydrate enough.
I find some plant-based "beef" too soft and flavourless. This made a tasty and hearty meal.
First time eating tofu. Followed your recipe, delicious! I used no oil and it still came out great. Thanks!
Awesome, glad to hear it worked out!!
This is awesome! I love the technique and having all of the examples is *super* handy!
A lot of this can apply to TVP too if that's whatcha got on hand.
Die hard meat eater here but somehow ended up here. Lol.
Looked good enough that I actually bought a block of firm tofu and tried to make vegan ground beef for taco tonight.
I don't think I dried it out enough as when I rehydrated the tofu it turned into a ricotta type texture.
The flavour clearly wasn't beef but it was a nice flavour. I just need to get the texture right. I will definitely be trying out some of your other recipes.
Oh no! Yeah I recommend pressing extra firm for 30 mins or using the super firm which doesn’t need pressing. Otherwise it’ll be too wet for sure. Let me know if you have any questions and thanks for the feedback. Hope you have better luck with the other recipes 👍🏼
@@TheeBurgerDude Thanks for replying. I tossed the left overs back in the oven and cooked it until it was throughly crispy/crunchy. Hopefully tonight It will have a better texture. I look forward to trying other recipes!
Tried again and left it in the oven until it was completely crispy. Then used to make tacos. Way better texture this time. Nice and chewy.
I used this yesterday with lentils and it came out great!
Wow! I am making this tomorrow. This looks great for loaded nachos, tacos, Mexican pizza, spaghetti with meat sauce, sloppy joes, shepherds pie, burritos, or any dish that calls for ground beef.
Fantastic! I need to make this soon. Thanks so much for all your hard work.
I tried the version with the more common ingredients and it was the bomb! 🤤😋
I make mine by mashing it up with a spoon and then flattening it on foil into the airfryer for 15 at 400. Recrumble and its ready to throw in some pasta sauce or whatever.
Concise but detailed! Great vid
This is much appreciated, you are amazing!
Thank You For All That You Do 😊
Thank you...I stopped buying the impossible meat and beyond stuff because I was just getting sick after every meal... going to try this out
I love that you say: "accidentally plant-based" and not "accidentally vegan". Thank you. Really.
Thanks! You were the one that brought that up no?
@@TheeBurgerDude yes. Really glad u remember.
I like how people are like "y not just eat hamburger rather than trying to make something taste like it"
Recipes like these are mostly or people transitioning from a meat eater to vegan/vegetarian that find it hard to steer away from meat
& its healthier than having to drain fat from meat
"Steer" away from meat. perfect pun!
This is absolutely amazing! Much better than any store bought plant mince. I used a combination of the 2 methods due to what I had in the cupboard. I had to bake the tofu in the oven for quite a while but well worth it. Thank you very much . Great channel!
Did you strongly prefer one method over the other?
I'd love to see a recipe with the most basic ingredients for the sauce. Other countries don't have the same brands for sauce as shown here.
I tried to make the second sauce with more basic ingredients, which ones can you not get?
I might try these marinades with some tvp and see if it works just as well. I also wanted to add, veggies are your friend. Try finely chopping some onion, capsicum, celery and carrot and freezing it if you don't want to chop veggies every day. All of these recipes would greatly benefit from some finely chopped veggies. I would feel like a sluggish lump with a rock in my gut if I ate like this for a week. With American recipes, a general rule I follow is cut the meat/protien and carbs in half, then double or triple the veg, but I couldn't do that with these recipes because the veggie content is negligible.
Im so hungry right now, these dishes look amazing
Tofu is literally my favorite food! You had me at tofu! Also, digging the diner plates.
Thank you!!
Great alternative to TVP, which is my usual go to. Thank-you!
Superb, TBD! Learned a bunch.
I love these ideas. I will try them.
Thank you for this recipe. I am having trouble finding beef crumbles with such a simple ingredient list. Will have to make soon.
Amazing video dude. Great work
Thanks so much for this!! OH!! Trader Joe's has organic super firm tofu for $2.99 or a little less depending on where you are!! I buy 3 at a time!! And I was under $2 before lockdown.
Made this and loved it!!! So much potential. Thanks for sharing!!!!!!
Nice! Glad you liked it!!
Loved the Cher drop! I'll take your advice and use water
My family will love this! Thank you!
Not vegan, but, I've always been interested in ways to cut down on meat costs and marinating some tofu ground beef in reduced dark bone broth seems like a great idea, making soy curds is plenty easy and for me it's cheaper to buy soy and prepare the tofu than buying ready made tofu
Tofu marinated in beef is divine
Regarding extra vs super firm, extra firm is around 45g protein, while super firm is usually 70g, so for super firm to even out in cost it should cost
hmmm I was looking for a recipe to turn my TVP into ground round and I think this one will work. not sure I'll need to bake them that much but i am sure the spice/ingredient blend will do the trick. ty ty
I just recieved your cookbook and can't wait to try some of these recipes. Thanks dude
Nice! Hope you enjoy!
@@TheeBurgerDude Im sure I will
First video I’m seeing of yours, just 2 minutes in and subscribing already!
Yay! Thank you!
Got to put this in my library for later. Aloha from Honolulu, Hawaii
Thanks so much for this, can't wait to try it!
Very good and tasty food. Thanks, from Almeirim, Portugal.
Thank u for all the examples
Wow that was sooo cool. You made so much food with that !
First video by you that came up in my feed and alredy love it. Subbed right away when you pointed out that marmite etc can't be purchased everywhere! This makes it super hard to do many of the recipies you find on youtube.
Excellent recipe! Thank you!!
We need some sort of UK-USA-UK vegan ingredients exchange system to take off within the vegan community 🤤🤤
This is mind blowing you are a cooking genius. Happy Halloween
That’s a huge amount of seasonings!!!
Off topic, but I'd really love to see you whip up and fry off (or bake, I suppose) some cauliflower florets. Looking for some inspiration and good tips on the perfect wet batter.
Just bought the Kindle version of your cookbook and can't wait to start using it in my kitchen.
Thank ya!
I'm so excited to try this!!!
Gonna need a “Thee Burger Joint” in the future
Totally agree. I have made enough of his meals to be a cook at one.
Love your work!!
Wow that’s amazing! I love it