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@@jettison27 Imagine eating animals, barf. They have to feed the salmon a supplement to make their flesh pink where wild salmon get it from their diet. It's similar to flamingos who get their pink colour from eating shrimp and algae.
Try adding carrots and less beets to get a more orange color! I did and it worked great. I got an even better color adding some drops of yellow food colouring (a little bit of cheating hehe). You can check the color dipping the tip of a paper towel sheet in the blender mix
This looks super cool. I wouldn’t freeze the tofu salmon though, speaking from experience the texture of tofu becomes spongy once it’s been frozen (we use this specific type of spongy tofu in many Chinese dishes,) so I’d just let it chill in the fridge.
@@Spiralsinto Mark from SauceStache isn’t vegan. He’s pescatarian. Doesn’t bother me though. He’s turning thousands upon thousands of folks onto vegan faux meats and plant-based cooking!
I did it! I love the texture, and also the taste, especially the fried nori!!! Nori shrinks when wet and fried so use larger pieces of it as salmon skin! And more nori into the coloring mix. I didn't like the sweetness of the rice vinegar so much (I didn't do the marinade, I discovered too late that I was out of miso, so I used the rest of the rice paper dip as marinade). I would leave it out or cut down significantly. Also, the liquid smoke was too much for my taste. I would add some more lemon juice before serving. I used flour glue (flour and hot water, drained) instead of that thing of yours :) with little success, though. I used straws as guidelines for making the cuts . For even colouring, maybe place each piece over an upside-down placed bowl or over a pot cover, so that the pieces open up, and then pour the coloring mix over them. Then I would definitely use toothpicks or something else to keep them from falling apart. Also, how about halving and marinading them before wrapping them in rice paper? They would be firmer. A good, undamaged non-stick pan is a must! And don't do my mistake of frying too many pieces in the same time - turning them was nerve wrecking. Great, great recipe, I will do it often. Maybe instead of the last marinade, just add some soy sauce to the coloring mix and make sure everything gets evenly distributed, to cut down the waiting time. Thank you!!
You're a mad scientist in the kitchen and I love it. Please, please, please do a video on how you develop recipes. Idk if I believe that this tastes like fish but the look is spot on and the flavors sound amazing
I used to find delicious mixed seaweed in a glass jar in a health shop in Milano, Italy. They were labelled as Seaweed from Bretagne, France. They were dark red, dark green and some sort of dark bluish crumbled up in a colourful mix. They were dried but so flavourful. I used to sprinkle them on pasta and the result was very impressive. I used to live in Japan so I ate tons of nori though in Japan I could find fresh seaweed used as salad which tasted great. Not the usual nori or kombu taste, something completely different. Just shop around for those seaweeds because they taste very delicious. 😁😀🤗
Oooh, very interesting sounding! Thank you for providing us with videos so often. They're a great distraction from the difficulties of life, and I know it's a lot of work. You rock!
This might be the first time in my life where I won’t have to alter a recipe due to food allergies. I think I might cry 🥺. Thank you Sauce Stache for this little miracle! And it’s quite a work of art, I must say! 🧡🎃
@@christianraxo7535 Allium (onions & garlic), cumin, bell peppers, bananas, nuts, dairy, black pepper, cinnamon. It’s quite terrifying, actually. My neighbor cooked with cinnamon last week and I got a big whiff of it and went anaphylactic. Still covered in hives and feels like I have the flu. I’m sure you didn’t want to know all that, but it did make me feel better 😬😂. Hope your day is a lovely one, Christian! 🧡
I'm surpirsed almost no one I know uses fish mint for mock fish dishes! It's readily available on Amazon, and although I haven't tried it yet I'd expect an excellent result from doing so!
Ahh this is fantastic, thank you!! I've been wanting to make a vegan miso temaki sushi for awhile now, but I had no idea how to go about it. This is brilliant!
I’ve made a similar recipe and used beets to colour it. I found if you want less of that taste, use canned beats and some of the liquid they come in, it’s less of a earthy taste
Looks wonderful! Will definitely give this a try. Missed Monica for the taste test. Hopefully she’s just away doing pre-wedding stuff and not boycotting this recipe. (Just kidding!) Again, looks amazing; the textures and presentations you recreate are true works of art!
Why didn't your wife try it? Her and my Wife have similar tastes and generally if your wife likes something so does mine. Love your videos! We're not vegan or anything, just think it's fun trying your recipes! Thank you!!
Unrefined West African red palm oil would give a lovely carotene colour and fush oil taste. In France you can buy court bouillon stock powder for fish .
I wonder if you could marinate the Tofu with its liquids in a vacuum sealer bag. For meat enthusiasts like Guga, he marinates steak, vacuum sealed, for half the time a traditional refrigerator marinated steak takes. Perhaps Tofu would better absorb the fish flavors/ beet coloring throughout using this method?
GOOD EVENING SAUCYMAN! Sorry I missed the video while it was fresh....never counted on mounting a TV on a wall mount taking 4 hours. Ironically, I just picked up a tofu press in the free pile at a tag sale. Might see some use.
A lil less beets, try some carrot mixed with the beets and a lil turmeric maybe that will give u the salmón color. Also I would marinate it before putting the rice paper in the gaps
I think what would help elevate you channel @saucestache would be to try a few times with these types of recipes and perfect it before filming and editing a version that is your first ‘go’. Get the fixed version sorted and show us that so that we know each video is going to be a great outcome. And then if you trying multiple times and cannot make it work, release a video that showcases why each version didn’t work.
Wow this was so cool! Thank you!! You should try feeding your dog a little something similar to what you have whenever you eat. He looked pretty bummed out in the corner. But thanks for the video and may Jesus bless you!
I appreciate that this is possible and looks like it tastes incredible, but I don’t think I’d have the patience necessary. I’d just eat beets and tofu lol
I wouldn't make this, but I think it's a lit of fun to watch it and I learn about techniques, textures and flavours and I can use it when I cook something else.
Thank you sauce stache I was craving salmon and I didn't know you can make it out of tofu being vegan not having to alter recipes . Your recipes always are awesome do you have a cookbook ?
im wondering to get a more authentic colour if carrot juice along with beat is another way to go? Unfortunately, it has a distinct flavour, but at least the sweetness might work.
I’m working on a jerky recipe I don’t care about credit I just know you figure these things out faster: look at the ingredients on “Electric” and “Noble” jerky I think they can be replicated with texture soy protein and black bean sauce. I’d love to hear your thoughts or see you try it
Funny observation. To get a proper even cook it would be better to have a uniform thickness throughout the whole thing. However in order to look like salmon it has to have a wedge shape.
This is one of the first times I’ve seen someone ask nicely for a video request in youtube comments instead of straight up demanding it. You seem very kind, I hope he sees this and makes the recipe for u!
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Bonus! Buy an Essentials Capsule by October 15 and unlock a 10% off code for the Mini Essentials set to use as many times as you’d like before Thanksgiving
Your birthday is so soon !!!!!!
😀
Neat idea to use beets to make pink salmon colour. Very ironic that farmed salmon is also dyed to make it pink lol.
I always thought this was bull until I went to America, some of the salmon didn’t even look real
I didn't know that! Not surprising though, considering the number of ridiculous things people do to animals to make them look pleasing enough to eat.
@@jettison27 Imagine eating animals, barf. They have to feed the salmon a supplement to make their flesh pink where wild salmon get it from their diet. It's similar to flamingos who get their pink colour from eating shrimp and algae.
I don't think that's irony, but yeah, the beets gave it a vibrant colour
@@Mugsi it is very much so irony that he is dying his ‘salmon’ pink to make it look like real salmon which is also dyed pink.
Try adding carrots and less beets to get a more orange color! I did and it worked great. I got an even better color adding some drops of yellow food colouring (a little bit of cheating hehe). You can check the color dipping the tip of a paper towel sheet in the blender mix
This looks super cool. I wouldn’t freeze the tofu salmon though, speaking from experience the texture of tofu becomes spongy once it’s been frozen (we use this specific type of spongy tofu in many Chinese dishes,) so I’d just let it chill in the fridge.
Thanks ^^
Good idea ☺️
Yes. Spongy isn't supposed to be a replacement for a soft tenter gel like texture salmon
*intro -"All we need for this is 1 block of tofu" ...
*5 seconds later - "oh, and methylcellulose"
Amazon
Tbh I bought some but never used it😫
Right? Yeah… people totally have that laying around/ access to it.☹️
you can substitute agar agar
Making vegan look alikes are like a huge food art project. I love it
I'm not even vegan but I love watching you cook. Keep it up
Not yet 😂💚🌱
As a vegan who loves to cook and watch Sauce Stache cook I truly appreciate your comment and appreciation for his channel.
He isn't vegan either lol
I don’t think he’s vegan just good at figuring out the formulas
@@Spiralsinto Mark from SauceStache isn’t vegan. He’s pescatarian. Doesn’t bother me though. He’s turning thousands upon thousands of folks onto vegan faux meats and plant-based cooking!
That huge knife while you were eating threw me off 😂😂 Looks tasty
I did it! I love the texture, and also the taste, especially the fried nori!!! Nori shrinks when wet and fried so use larger pieces of it as salmon skin! And more nori into the coloring mix.
I didn't like the sweetness of the rice vinegar so much (I didn't do the marinade, I discovered too late that I was out of miso, so I used the rest of the rice paper dip as marinade). I would leave it out or cut down significantly. Also, the liquid smoke was too much for my taste. I would add some more lemon juice before serving.
I used flour glue (flour and hot water, drained) instead of that thing of yours :) with little success, though.
I used straws as guidelines for making the cuts .
For even colouring, maybe place each piece over an upside-down placed bowl or over a pot cover, so that the pieces open up, and then pour the coloring mix over them. Then I would definitely use toothpicks or something else to keep them from falling apart.
Also, how about halving and marinading them before wrapping them in rice paper? They would be firmer.
A good, undamaged non-stick pan is a must! And don't do my mistake of frying too many pieces in the same time - turning them was nerve wrecking.
Great, great recipe, I will do it often. Maybe instead of the last marinade, just add some soy sauce to the coloring mix and make sure everything gets evenly distributed, to cut down the waiting time.
Thank you!!
You're a mad scientist in the kitchen and I love it. Please, please, please do a video on how you develop recipes. Idk if I believe that this tastes like fish but the look is spot on and the flavors sound amazing
You genius.That's amazing.
I used to find delicious mixed seaweed in a glass jar in a health shop in Milano, Italy. They were labelled as Seaweed from Bretagne, France. They were dark red, dark green and some sort of dark bluish crumbled up in a colourful mix. They were dried but so flavourful. I used to sprinkle them on pasta and the result was very impressive. I used to live in Japan so I ate tons of nori though in Japan I could find fresh seaweed used as salad which tasted great. Not the usual nori or kombu taste, something completely different. Just shop around for those seaweeds because they taste very delicious. 😁😀🤗
Oooh, very interesting sounding!
Thank you for providing us with videos so often. They're a great distraction from the difficulties of life, and I know it's a lot of work. You rock!
The Vegan Alton Brown. Actually, you are def more creative than AB. Just genius. Thanks.
You are so innovative! Always love watching your videos 😀
This might be the first time in my life where I won’t have to alter a recipe due to food allergies. I think I might cry 🥺. Thank you Sauce Stache for this little miracle! And it’s quite a work of art, I must say! 🧡🎃
What are you allergic to?
@@christianraxo7535 Allium (onions & garlic), cumin, bell peppers, bananas, nuts, dairy, black pepper, cinnamon. It’s quite terrifying, actually. My neighbor cooked with cinnamon last week and I got a big whiff of it and went anaphylactic. Still covered in hives and feels like I have the flu. I’m sure you didn’t want to know all that, but it did make me feel better 😬😂. Hope your day is a lovely one, Christian! 🧡
@@Sain8music Homeboy, I’m barely surviving now!
I'm surpirsed almost no one I know uses fish mint for mock fish dishes! It's readily available on Amazon, and although I haven't tried it yet I'd expect an excellent result from doing so!
Could you please tell me the brand? Thanks!
Ahh this is fantastic, thank you!! I've been wanting to make a vegan miso temaki sushi for awhile now, but I had no idea how to go about it. This is brilliant!
Glad it was helpful! thank you!!
Re: Beets -- I've always felt they had a very earthy taste to them. Do you notice it when you use it to color various of your cooking adventures?
I’ve made a similar recipe and used beets to colour it. I found if you want less of that taste, use canned beats and some of the liquid they come in, it’s less of a earthy taste
Salmon also has a bit of an earthy flavour, so it's not wrong in this context, but maybe it could taste too much of it.
That’s amazing! You’re very close to perfection. Focusing on the layers like that for both mouth feel and looks is key
I feel like I keep getting closer!! I know that I'm almost there!!
Beautiful and creative ! Kudos!
This is very creative! I'm glad people are having fun in the kitchen!
I don't know why I was really looking forward to your Missus' review of it. Here screaming in a raspy Batman voice "WHERE IS SHE??!!"
so good! gotta try it!
This looks absolutely amazing! Can't wait to try it myself!
I love the spicy catfish at Cracker Barrel and like a vegan version.
Definitely going to try this out when I go back to uni. Thank you so much for this thoughtful recipe!
I'm not even vegan, but I love your videos and how creative you are.
As always genius thanks dude
I’m not vegan but I still love watching your videos!
Outdone yourself again mate 👍
This may be your coolest recipe ever! I am definitely trying this one!
Could you maybe do a comprehensive vegan sushi recipe?? That would be amazing, I've been trying to find something like that for a while.
Omg my mouth is watering with all those seasonings so savoury salty umami with the miso ooh I can't wait to make this *drools*
You are amazingly creative!
Thank you for sharing
Looks wonderful! Will definitely give this a try.
Missed Monica for the taste test. Hopefully she’s just away doing pre-wedding stuff and not boycotting this recipe. (Just kidding!) Again, looks amazing; the textures and presentations you recreate are true works of art!
Why didn't your wife try it? Her and my Wife have similar tastes and generally if your wife likes something so does mine. Love your videos! We're not vegan or anything, just think it's fun trying your recipes! Thank you!!
Such a great channel to prove that you can really make anything plant based and very tasty!
Ingenious as usual, but a lot of work for something you can eat in a minute.
I would be Interested in your thoughts on a vacuum marinator. I wonder if it would help infuse the marinade deeper into the food.
He has already used one in earlier videos
Looks good. Maybe next time try a mixture of beetroot and carrot for a more salmon colour. 👍
I like how you sat down to eat with a fork and a chefs knife 😀 😂
nice a quick and easy snack
Yeah! thank you!!
So awesome! I know a lot of people who love fish too much too go vegan but this might be a really nice alternative
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Rice paper comes in square shapes too. I find that there’s no waste using the squares.
Please make more Just Egg cake/dessert recipes Mark. I want to see how they stack up against the original recipes.
At 10:37 - I think you could stand to use a larger knife to cut your spoils moving forward...that’s just me taking though...
Have you tried using vegan fish sauce in the marinade maybe. Also Ocean Halo makes a no fish broth that might be a good addition.
Your videos are awesome man.
Awesome stuff, Mark!!
😍 that looks SOO amazing
That looks awesome!
Such a good idea :)
Unrefined West African red palm oil would give a lovely carotene colour and fush oil taste. In France you can buy court bouillon stock powder for fish .
awesome Mark!!!
love that your are posting more videos 😁😁😁 and I like this innovative experiments! that's the real sauce stache badassery 😎😎✨
I think you've really found your calling in life. The sky's the limit for you.
Pretty good recipe 😊 👍
Thank you!!!
8:37 I think you used black vinegar instead of soy sauce...
3:00 thank you
I wonder if you could marinate the Tofu with its liquids in a vacuum sealer bag. For meat enthusiasts like Guga, he marinates steak, vacuum sealed, for half the time a traditional refrigerator marinated steak takes. Perhaps Tofu would better absorb the fish flavors/ beet coloring throughout using this method?
I had no idea tofu was this versatile
10:38 Ha, i like how versatile that chef’s knife is… it’s a table-side knife like no other 😉
GOOD EVENING SAUCYMAN!
Sorry I missed the video while it was fresh....never counted on mounting a TV on a wall mount taking 4 hours.
Ironically, I just picked up a tofu press in the free pile at a tag sale. Might see some use.
Gooood Evening Christopher !!
Neutral coconut oil would give a better result imo. Olive oil has to distinct flavor plus coconut oil has a better mouth feel.😊🌸
Coconut oil has a very overwhelming coconut smell IMO
@@phiacraft338 I mean the odorless version ofc.😊 The neutral coconut oil. It doesn't taste or smell "coconutty" at all!
Amen to the Brown Suga!! 🏅 😄
A lil less beets, try some carrot mixed with the beets and a lil turmeric maybe that will give u the salmón color. Also I would marinate it before putting the rice paper in the gaps
can you make an updated version soon?
wow! wow! wow!
I'm gonna try this. What about using tapioca powder instead of the rice paper though?
Would you ever do a dessert recipe video? :)
Are there any "fish stock" cubes like "chicken" cubes?
I think what would help elevate you channel @saucestache would be to try a few times with these types of recipes and perfect it before filming and editing a version that is your first ‘go’. Get the fixed version sorted and show us that so that we know each video is going to be a great outcome. And then if you trying multiple times and cannot make it work, release a video that showcases why each version didn’t work.
Wow this was so cool! Thank you!! You should try feeding your dog a little something similar to what you have whenever you eat. He looked pretty bummed out in the corner.
But thanks for the video and may Jesus bless you!
I appreciate that this is possible and looks like it tastes incredible, but I don’t think I’d have the patience necessary. I’d just eat beets and tofu lol
I wouldn't make this, but I think it's a lit of fun to watch it and I learn about techniques, textures and flavours and I can use it when I cook something else.
Thank you sauce stache I was craving salmon and I didn't know you can make it out of tofu being vegan not having to alter recipes . Your recipes always are awesome do you have a cookbook ?
Looks good
I have some spring roll wrappers that I'll strip to replace the rice paper, and try some good ol' corn starch instead of the methyl-whatchamacallit
Let us know how that goes
I was thinking the same thing about the corn starch
Would flax seed gel in the water when you soak the rice paper help?
Yum😫😋
Would you please share a link for the sake, and red/white wines you use. Thank you so much.
saaaaaaw wuuuuut? i am making this for sure
Do you think you could bake these?
where is monica, i only trust her tasting
im wondering to get a more authentic colour if carrot juice along with beat is another way to go? Unfortunately, it has a distinct flavour, but at least the sweetness might work.
After you sautee, is the Nori soft?
I’m working on a jerky recipe I don’t care about credit I just know you figure these things out faster: look at the ingredients on “Electric” and “Noble” jerky I think they can be replicated with texture soy protein and black bean sauce. I’d love to hear your thoughts or see you try it
I would buy this in the store from your collection!
Funny observation. To get a proper even cook it would be better to have a uniform thickness throughout the whole thing. However in order to look like salmon it has to have a wedge shape.
Your thumbnail made me think that was real. I definitely want to try this, even as a meat eater
Can you do a “salmon” w/out tofu please?
Not sure what else you could use as an alternative.. But I’m sure you’ll come up w/ something.. lol
This is one of the first times I’ve seen someone ask nicely for a video request in youtube comments instead of straight up demanding it. You seem very kind, I hope he sees this and makes the recipe for u!
can i just place an order for overnight shipping ? 😊😅
I wonder what type of texture it would create if you poked a bunch of vermicelli type rice noodles into tofu before marinating and cooking
Mark … are the beets pre-cooked OR raw?
Can I replace methylcellulose with carob flour oder agar agar?
Could you use Xantham gum instead of methylcellulose, we can't seem to get that over here?
I want to try this is something Rice based like rolled up in onigiri or something.
So I’m curious Methylcellulose is a bulk-forming laxative does this fish have any side effects?
Cool