Does TOFU Make the best Chicken Sandwich?
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- Опубликовано: 6 окт 2022
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I just made a wildly good Steak and Cheese, but the steak was tofu and it was SOOO good!!! I also made a BBQ Sandwich from tofu.. SO I wanted to use that technique to make a friend chicken sandwich... and I nailed it!!
If you tried the tofu steak, and the Plant based BBQ sandwich... then you are going to want to try this tofu chicken sandwich!
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So, you got your new stove? Which one did you get?
Your showcard title is very irritating for Germans... 😂🙈
You misspelled "by* [sic] my book" in the description above.
after a while watching vegan youtubers can get repetitive because everyone usually has similar tricks and tips, but you without fail always teach me something brand new in your videos. you’re awesome sauce stache!!
He’s not vegan though! I think that’s better as his recipes are for everyone no matter their preference/lifestyle. Mark is taking plant-based “meats” to the next level!
@@davidlk9103 He is though, him and his wife
@@yennefer440 nope! He’s mentioned it a bunch. They’re pescatarian.
I season my tofu just as I would real chicken and let it marinate over night
Yep good call!! I bet its great!
Just like chickens I like to let my tofu sit on a farm and eat the grass and insects around it which replicates the chicken flavour
I do all my mock replacements this way. I’m unsure why some don’t. I’m all about flavor throughout.
@@johnseppethe2nd2 Wow so original. Ur so smrt
Do you marinate it overnight in the buttermilk or the flour with spices?
You might try adding Poultry Seasoning to the tofu to help it taste like chicken. Also the Better Than Bouillon product "No Chicken Base" really adds a lovely chicken flavor to tofu and other plant-based chicken replacements and it's vegan! Thank you for the great recipe idea! Crispy tofu chicken sounds awesome!
Im going to try this. I saw someone else do it as well.
I love how you tore the tofu in half! My partner is an amazing tofu cook and has been tearing it into chunks rather than cutting it into cubes for years. The extra surface area gives it a nice almost crunchy texture on the outside, and I think it absorbs flavours better too!
The recipe seems absolutely awesome. And honestly, ever since I tried tearing tofu for the first time there is no ging back for me - the texture is just SO MUCH better than when sliced/cubed! Also, you'd probably have to play with salt-infusion of the tofu prior to drying but it would really take this sandwich to an extreme in terms of time commitment :D
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Anyways, have a wonderful end of the week!
Can’t wait to make a 3 hour tofu chickn sandwich 😂🎉
Honestly, my favorite cooking channel on youtube for the past two years / whenever I discovered y’all. Science > Comedy when it comes to cooking. A great base for future generations of businesses and cooks this channel is. Having/ Making it be known to the community that it isn’t that much harder to please the vegan community. It all just seems like a fun science experiment for a kitchen. You make me miss going to chemistry labs. Thank you so much. Please keep up the good work.
Loveeee this simple and nutricious recipes!!! Thank you! ❤❤❤
I really appreciate when you make recipes like this that I can make gluten free easily enough. This just helps me decide what dinner will be tomorrow.
Bake Sale Betty’s in Oakland CA made a breaded tofu sando like this it was absolutely dominating the flavor game. Thanks for sharing! This is on par w the cheesesteak tofu technique 🎉
Nice yeah I mean tofu has a great texture and can be seasoned just like chicken, so why cant it be super good
I’m so glad you mentioned Bake Sale Betty in Oakland, I love their food🤤
@@youngmoneymahini yyyyyessssss! Lines out the door haha
Those look amazing!😍
Hi Emma
Cornbread Cafe Eugene, Oregon been doing this for years and was on Diners, Drive-ins, and Dives making their Eugenewich with a Southern fried tofu patty, vegan cheddar, haystack onions, lettuce, tomato, and smoky sauce on a grilled brioche bun.
Always glad to see a chickun sandwich recipe! I always have problems with conventional patties, getting them both cooked through and still juicy!
Nice! It looks like it takes a while but very easy to make with simple ingredients. Love it!
I squeeze out all the liquid from the tofu between two plates, then put the marinade in a container, put the tofu in and squeeze again, kinda like soaking up liquid with a sponge. This gets the flavour right into the centre of the tofu.
Love ya! Love the book! I never miss an episode. Watching this and thinking.... WHAT IF, you marinate the tofu in non chicken bouillon and make a Nashville Hot? Same steps as you did but just add in?
CKD prevents me from using salt but there are great sodim/potassium free seasonings that add that zing that was missing. Soaking the tofu in apple cider vinegar for a couple hours before dehydrating gives it a great flavor and texture as well.
I don't know how I managed not to see any of your videos !!! Your channel is fabulous !!
Wow thank you so much!!! I really appreciate that!!!
My Heritage is a platform my fam used yeeeeears ago when it was much smaller than today but knowing a lot about our roots (down to 1300s) from the documents and pedigree collected by my grandfather (he was obsessed with our fam's history) we left the platform. Having said that, I think it is a spectacular tool for everyone who wants to learn more about their ancestors! I am rambling - just wanted to say it is an awesome sponsor and I am glad you got to work with them!
Looks amazing!
Thank you sir they look so delicious
Great idea. never thought of dehydrating it. Going to do that
Definitely gotta try this one. Looks pretty easy too.
Yeah!!! ITs good!! I cant wait, thank you
Looks great! I often fry up twice frozen tofu and slicing it changes the "look." Tearing it apart is a great idea.
This looks so good
have you ever tried microwaving tofu, also what about using a tenderizer to allow more flavor into it? I sometimes do that to evaporate the water as well as making it firmer and more dried out.
I did exactly this last week, and can confirm that it makes an AMAZING chicken sandwich! (Do you have hidden cameras in my kitchen???) I did season my flour heavily with cajun seasoning which really kicks it up a notch. I think next time, I'm going to soak the tofu planks in some chick-un broth before I dehydrate them.
Does it have a bit of a squishy tofu taste when you bite into it?
@@michaelworsham2724 No, it's not mealy or squishy like normal tofu. Drying it in the oven pulls out a lot of the moisture and leaves behind a more solid block of protein. I did actually cut mine into 4 slices instead of 2. I preferred that over a huge mouthful of tofu, (Mind you, I LOVE tofu, it just seems to be a more balanced sandwich with thinner filets.)
@@mythic_snake Thank you Amy for your response and information. I agree with you, and would try to split a block of tofu into more than just 2 large pieces. However, I would think that would be tricky to do for more than 2 pieces by the tearing method that he demonstrates in his video, as opposed to cutting the tofu with a knife. Tearing it once gets messy, and trying to tear that already torn piece a second seems like it would be difficult.
@@michaelworsham2724 That is very true. I used a knife to cut mine, and they turned out lovely and crispy!
WOW !! i just made it and loving it. next time i will try back and use air fryer
DAMM they look DOPE!
THANK YOU Mary!!!!!
I’m going to attempt this tomorrow!
I’m laying in bed and now I’m starving! Those look delicious 🤤
Just sent my husband to buy tofu😁 I always preferred the texture of baked tofu and this a great way to combine it. I think brushing some oil when it goes in the oven, might infuse more the spices.
Honestly I find an easy method is to press a block, then marinate in 2x concentrated chicken style broth (twice the powder), after a few hours, tear, bread, and fry.
I love Tofu, I’ll have to try this.
Looks delicious!
My boyfriend has made a tofu katsu sandwich a couple times from Peaceful Cuisine which is INCREDIBLE and this seems similar.
The best way I have found is to freeze and thaw your tofu, then press it, then marinade it in a "chicken" broth. It turns the tofu into a juicy flavorful meat.
This looks deeelicios!! If you ever open a restaurant I’m there!
Her man her man her man love seeing Monica support you and try the food 😂
If you could get the pieces half as thick it would probably taste better. Might be hard to tear it apart that thin. Also marinate as others have suggested.
My best vegan fried chicken sandwich so far has been with Gardein Scallopini. I haven't tried the WTF seitan method yet, that might turn out better.
Idea 💡
Could you boil the tofu in some not-chicken bouillon for a little while before repeating the rest of the steps? That's what I used to do with the quorn cutlets years ago and it helped give it a more chicken-y flavor.
I was going to do this!!! That would definitely improve the flavor for sure. I figured I could skip the step if I heavily seasoned it, but it wasnt enough haha
Renee soaking in vegan chicken bouillon is definitely advised so it gets rid of the bland tofu taste. Have you seen Mary's Test Kitchen's best fried chicken video? She soaks the tofu in bouillon (better than bouillon no chicken is the best), which in my experience comes out the tastiest. She also double freezes medium-firm tofu (if you can find it, this one will have the best texture). Hmart is the only store near me that carries it. I have tested soft, medium-firm, firm and extra firm and the medium-firm resulted in the most realistic texture after double freezing.
Or, to make it much quicker, I use Gardein Scallopini and that texture came out even better. The only downside is, it's more expensive.
So to summarize, rip in half longitudinally, boil in chik'un bouillon, bake to dry out, dip twice in vegan buttermilk, seasoned flour, fry, make sandwich, enjoy?
@@kalo924 I wouldn't boil the tofu, I just soak it. Have you watched Mary's Test Kitchen's vegan fried chicken video? You should also first freeze the tofu, thaw it, then freeze it again, and thaw it again. This will give it a better texture.
@@princess3193 yes, I've done the Mary method several times. I can't find any of her "approved" tofu brands. So my chicken not as good as hers. Therefore, I want to try boiling for a change as shown recently in several SStache recipes.
Thanks. I like your videos. Do you have another alternative to bacon bits. I am alergic to red dye.
It would be great if you could do some Air Fryer recipes. They seem to be all the rage at the moment. Thanks for all the recipes
👍👍👍I would add some chili flakes to the seasoning. It is a must try for me.
OK I had to do a double take on that tofickin title in the thumbnail image. 🤣🤣🤣
I changed it haha I think RUclips was punishing it hah a
Mark, what if you started it off with a couple of the freeze and thaw cycles for the tofu, to add that chicken fiber texture like you’ve done before? I’m all about overkill.😄
I've seen this done on a few videos and that method looks a lot more effective
Looks like a really good sandwich.
Those turned out Awesome!
Before watching your channel I used tofu occasionally but since watching my creativity using it increases all the time. It’s night and day!
As someone who speaks German, I love the term "toficken."
Ich auch. Cracks me up
Mark, audio lately seems to be super high end/harsh and extra crispy/treble. (Ear buds btw) Is it just me or maybe boost the mids to balance it out. Again, could be me, anyone else?
You gotta slice those "cutlets" in half lengthwise before baking. Perfect size.
7:24 Well actually it's very specifically not the killer way.
yum
What if you poke a bunch of holes in the tofu so that the seasoning is better infused?
I feel like I want you to differentiate more between the things you try. Not every version is going to be great -- like, maybe rate the things on a few categories?
Mmmmm .... love this. I won't call it chicken tho. I just love Tofu😍 thanks for sharing.
I recently saw another version of this. The tofu was marinated in pickle juice for flavor..
Just wanted to say RUclips unsubscribed from your channel. Not sure if anyone else is having an issue. Resubscribed!
YES the ANSWER IS YES!!!!
Right?! hahah
Could you make Vegan Béarnaise sauce with vegan stake.
air fryer = mini convection oven which is something a lot of people have available to them.
Hello , so using the air fryer to dehydrate how long in the air fryer….. thx
@@ginasuber2141 i check it periodically and it depends on how dehydrated you want it. 200 for an hour in a convection oven, check periodically, increase or decrease as needed. the goal is to firm up the texture a bit more and probably assist the texture a bit with the browning. Stash doenst like pressing tofu, but you can press it too. I put tofu in my press overnight at max pressure regularly. I have even pressed, frozen while in the press, and thawed in the press repeating the cycle 2x. I have gotten a tofu block to about 1/3 to 1/2" thick. :)
Can you use a food dehydrator instead of using the oven?
Can you occasionally troll the audience by not toasting the buns every now and then?
The old expression is "never trust a skinny chef. " I feel like we can trust our chef.
@sauce Stance would the air her work to dry it out?
Marinade the tofu in the Asian vegan chicken broth water with a little vinegar. I promise it'll absorb the flavor. You can thank me later.
I see you're familiar with the wet hand/wet hand method :)
I’m not going to eat this, but you really want a chicken flavor that’s vegan I recommend using a slight dusting of curry powder mixed with some poultry seasoning.
6:00 So she knew it wasn't an actual chicken sandwich?
I tried to find the recipe on your website with no luck. Can you point me in the right direction?
TOFICKIN!
I seem to remember the name ToFuckin.... I see you've toned it down slightly.
I love all your shows - and how your brain works. Much love, Ronan
Thank you so much!!! This name is the softer version haha
can you make tofu from red beans ,green beans , chick peas, green grams? etc?
It seems like everyone prefers extra firm tofu. I think it’s dry and rubbery. The firm is better.
I'll bet a beer can chicken seasoning or rotisserie chicken seasoning would do well as long as they are vegan.
Welp, found out what I'm making this weekend.
Wait you don’t drain the water first ?
I bet you could use that freezing tofu trick you did to add more flavor.
instead of salt, chicken flavored bullion powder in the marinade
Chicken bouillon isn't plant based lmao
nice
Thank you!!!
If you want to tear it easier, use a fork to roughly perforate it
Have you ever made your own tofu, seasoned as you like for these kinds of recipes?
Hey man, i love your videos, but i have a question, how to i prepare seitan steaks without them having that seitan taste, because i am really into fitness i d like to have a cheap meat alternative that i can make at home and that tastes really good, can you help me chef?
So try the washed four method... that has less seitan taste. I think another thing is really to get used to it, season it so its pleasing. honestly I dont even recognize that dry gluten taste anymore.
@@SauceStache thanks man, i will try it
@@WolfD24 Definitely try the WTF method, it just takes a long time to make and master the texture you want. Besides YT, if you have FB join a WTF seitan group and that will give you a lot of recipes, pics and ideas.
@@WolfD24 I have this issue too and I've seen recommended by another channel to add a tablespoon or two of cider vinegar. Haven't tried it yet.
@@princess3193 ok thanks, i am always looking for quick recepies but i think there are no shortcuts to making tasty seitan 😅
Tofu Faultline Sandwich
This is sadly off topic. Have you ever felt challenged to create the plant-based mouthfeel of a creme brulee? Though I‘m fascinated by your videos I never actually missed meat and hardly ever cheese. But the mouthfeel of egg yolk and milk/cream heated up to 80° C is dessert heaven…
I think the burger would be a bit better with mushrooms.
This sandwich?
There's no way it's better than mushrooms
GOOD EVENING LORD STACHE!
I have to disagree. I stand by Mycoprotein for chicken, but you do you lol.
Why not double freeze it before?
You totally could and it totally would give you an even better texture!!
Any way to get this result but in the oven
Yeah, put the oven at 450 and spray the outside with an oil or nonstick spray, it’s what I do
pink oysters
Yeah pink oysters are a great sandwich
wouldn't smoked tofu accomplish the same thing without having to roast the tofu for 2 hours?
🤤🤤🤤🤤🤤🤤🤤🤤🤤
haha thank you!!
@@SauceStache Thank You Sir 🫡Your Foods are amazing! Particular your Vegan Chicken Drums are delicious.
Do you eat honey? i know honey is a animal product but it does feel different compared to other animal products
I'm looking forward to trying this. :)
I got an ancestor story. :) My BIG question in Life is "WTF is Taco Bell?". I quit eating it 30 years ago. I recently crossed paths with Carol who sat in front of me in High School (Indiana by Chicago) who I have not spoken to for 50 years. SHE was the Taco Bell Chef. It's weird because they steam the meat. Anyhow, now she is into genealogy...and it turns out we are both related to some of the same people....Paul Revere's Grandparents and women hung as witches in 1662.
I cant wait until you try it!!! and I love that haha
@@SauceStache Carol did TB, Egg McMuffins, Starbucks pastries....
I think all the nutrients in that tofu is gone
Es mas fácil ir a McDonald's
No
"Toficken" is kinda an unfortunate name in German 🤔
Don't know how it is in German, but I thought the thumbnail said "Tofucken" and like that better :D
Ah yes, Tofucken…wait.
A quick question. Do y'all ever eat whole foods or just processed foods most of the time. For those wanting to lose weight, vegan junk food will not help with that as it is high in calories and spikes insulin.