Seeded Red Lentil Tofu: ruclips.net/video/uqQ82f3hgy4/видео.html Recipe notes & tips: - I followed the original recipe method for the sauce (ie; mince everything by hand), but I can’t see why you couldn’t blitz it all down with the stick blender (which is what I’ll be doing in future). - To get a really nice, bouncy texture on the tofu that’s very plump and meaty, I’m going to try air frying it in the future. Air fryer method; pre-heat at 200°/400°F, then cook at 180/200 for 15 minutes (keep an eye on it and drop the temperature if the outside goes dark too quickly). Then add the pieces into the cooked sauce - If you’re pushed for time/energy, I think it should be possible to combine the marinade and sauce ingredients so you can cut out the marinade step, but retain the tangy flavours. One of the key features of doing a marinade is to tenderise meat as it helps break down the fibres. In plant based food, all we’re really doing with a marinade is enhancing flavour and appearance, so I think it’s a step that can be skipped/folded into another step with minimal loss to the final result - If you can’t find a plant based cream substitute like I used, coconut cream should work just as well. Coconut milk may also work, but you may need to add more oat flour/thickener - I think using passata/blended canned tomatoes won’t give such a runny sauce as I had here with the tomato puree + water, meaning you won’t have to add the oat flour/thickener (use 200ml blended tomatoes in place of the puree + water) - When I reheated the curry the next day, I had to add water as it had really thickened up overnight. If you want to try making this ahead, it would be worth trying it without adding any oat flour/thickener, and then allowing it to cool completely. If it’s still to loose once hot, then add the thickener as needed; it may be a good idea to try and take out as much of the tofu and onion as you can so that you have room in the pan
The friend who came that night also wasn't a tofu fan, but I've been slowly converting her! She loved this dish, and also the soft tacos (we had the components in a burrito)
Looks delicious! Indian food does lend itself to being tasty vegan options. This one looks pretty simple too and for what you get, is a great return. Looks like one of those dishes you'd think is complicated and takes hours. You know you're way around spices - do you have any Indian background?!
No Indian background that I know of! I always helped my mum in the kitchen as a kid (and helped my dad with the DIY) so I grew up with herbs and spices on hand. I'm a big fan of buying new spices whenever I go to the Indian or Chinese supermarket, and I guess adding extra flavour has become instinctual
Haven't been here in while because Ive been tied up with school I hope one day you'll try to make a "Kota" sandwich id like to see how you would prepare it as a vegan chef but yeah keep up the good work Ray❤
I'd never heard of a kota sandwich so I did a quick Google. I am intrigued!! It sounds a bit similar to a muffuletta (a sandwich popular in New Orleans apparently, I heard about them from an Australian TV chef). I'll do some more looking, and see what I can do for you. Do you have any suggestions on what are essential components?
Looks tasty. I might have to try it! I still have tofu in the freezer from when you made scrambled eggs. I never got round to that. Cutting cubes is a lot easier! lol.
Is it silken tofu you have? That's what I used in the scrambled eggs. I think the texture will be a bit softer than is ideal, but it's definitely worth a shot
@@AuntieRachelsChaoticKitchen I have silken and extra firm. Matter of fact it was egg salad, so the white and the yolk were supposed to be different textures.
The real test of how good your leftover rice tastes after soaking in the sauce overnight in the fridge. If you enjoy a creator's content, especially an up and coming type of creator, please take some steps to help them grow. Direct financial support or patronage is of course the best way to help but otherwise everyone should like the video and subscribe to the channel. Taking a moment to leave something pleasant in the comment section also helps. An emoji 😅 or two 🎉❤ will do the trick. Also try not to skip over the ads so the channel can maximize it's ad revenue including the commercials at the end of the video.
I'm honestly not sure. My concern would be the plant based cream splitting, but I've never frozen it before. Worth a shot though, but probably don't add the butter before freezing
Seeded Red Lentil Tofu: ruclips.net/video/uqQ82f3hgy4/видео.html
Recipe notes & tips:
- I followed the original recipe method for the sauce (ie; mince everything by hand), but I can’t see why you couldn’t blitz it all down with the stick blender (which is what I’ll be doing in future).
- To get a really nice, bouncy texture on the tofu that’s very plump and meaty, I’m going to try air frying it in the future. Air fryer method; pre-heat at 200°/400°F, then cook at 180/200 for 15 minutes (keep an eye on it and drop the temperature if the outside goes dark too quickly). Then add the pieces into the cooked sauce
- If you’re pushed for time/energy, I think it should be possible to combine the marinade and sauce ingredients so you can cut out the marinade step, but retain the tangy flavours. One of the key features of doing a marinade is to tenderise meat as it helps break down the fibres. In plant based food, all we’re really doing with a marinade is enhancing flavour and appearance, so I think it’s a step that can be skipped/folded into another step with minimal loss to the final result
- If you can’t find a plant based cream substitute like I used, coconut cream should work just as well. Coconut milk may also work, but you may need to add more oat flour/thickener
- I think using passata/blended canned tomatoes won’t give such a runny sauce as I had here with the tomato puree + water, meaning you won’t have to add the oat flour/thickener (use 200ml blended tomatoes in place of the puree + water)
- When I reheated the curry the next day, I had to add water as it had really thickened up overnight. If you want to try making this ahead, it would be worth trying it without adding any oat flour/thickener, and then allowing it to cool completely. If it’s still to loose once hot, then add the thickener as needed; it may be a good idea to try and take out as much of the tofu and onion as you can so that you have room in the pan
Thanks for the recipe :D
Thanks very much for that, I must agree it looks spectacular on the plate.
🔥🔥🔥🔥🔥🔥🔥🔥🔥 go ahead sister Rachel
😊
Looks great!! I will have to try this recipe :D
Hope you enjoy!
Not typically a tofu guy but this looks incredible!! 🤤👏🏽
The friend who came that night also wasn't a tofu fan, but I've been slowly converting her! She loved this dish, and also the soft tacos (we had the components in a burrito)
@@AuntieRachelsChaoticKitchen Nice! I’m pretty confident these would convert me
Looks delicious! Indian food does lend itself to being tasty vegan options. This one looks pretty simple too and for what you get, is a great return. Looks like one of those dishes you'd think is complicated and takes hours. You know you're way around spices - do you have any Indian background?!
No Indian background that I know of! I always helped my mum in the kitchen as a kid (and helped my dad with the DIY) so I grew up with herbs and spices on hand. I'm a big fan of buying new spices whenever I go to the Indian or Chinese supermarket, and I guess adding extra flavour has become instinctual
Haven't been here in while because Ive been tied up with school I hope one day you'll try to make a "Kota" sandwich id like to see how you would prepare it as a vegan chef but yeah keep up the good work Ray❤
I'd never heard of a kota sandwich so I did a quick Google. I am intrigued!! It sounds a bit similar to a muffuletta (a sandwich popular in New Orleans apparently, I heard about them from an Australian TV chef). I'll do some more looking, and see what I can do for you. Do you have any suggestions on what are essential components?
Looks tasty. I might have to try it! I still have tofu in the freezer from when you made scrambled eggs. I never got round to that. Cutting cubes is a lot easier! lol.
Is it silken tofu you have? That's what I used in the scrambled eggs. I think the texture will be a bit softer than is ideal, but it's definitely worth a shot
@@AuntieRachelsChaoticKitchen I have silken and extra firm. Matter of fact it was egg salad, so the white and the yolk were supposed to be different textures.
The real test of how good your leftover rice tastes after soaking in the sauce overnight in the fridge.
If you enjoy a creator's content, especially an up and coming type of creator, please take some steps to help them grow. Direct financial support or patronage is of course the best way to help but otherwise everyone should like the video and subscribe to the channel. Taking a moment to leave something pleasant in the comment section also helps. An emoji 😅 or two 🎉❤ will do the trick. Also try not to skip over the ads so the channel can maximize it's ad revenue including the commercials at the end of the video.
On no, I'm separate all the way! I really like having that blandness from rice, like a little palate cleanser
mmmmm
Looks yummy. Can you freeze it?
I'm honestly not sure. My concern would be the plant based cream splitting, but I've never frozen it before. Worth a shot though, but probably don't add the butter before freezing
mur -'u' as in 'pull' ; makhani /muck - nee/.