Making a REALISTIC Vegan SALMON using Kenji Lopez-Alt Salmon Recipe 

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Neat idea to use beets to make pink salmon colour. Very ironic that farmed salmon is also dyed to make it pink lol.

*intro -"All we need for this is 1 block of tofu" ... *5 seconds later - "oh, and methylcellulose"

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

Making vegan look alikes are like a huge food art project. I love it

That huge knife while you were eating threw me off 😂😂 Looks tasty

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.

I'm not even vegan but I love watching you cook. Keep it up

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!!

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??!!"

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!

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

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! 🧡🎃

This looks absolutely amazing! Can't wait to try it myself!

You are so innovative! Always love watching your videos 😀

Definitely going to try this out when I go back to uni. Thank you so much for this thoughtful recipe!

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. 😁😀🤗

Beautiful and creative ! Kudos!

so good! gotta try it!

Thank you for sharing

This is very creative! I'm glad people are having fun in the kitchen!

😍 that looks SOO amazing

Awesome stuff, Mark!!

awesome Mark!!! love that your are posting more videos 😁😁😁 and I like this innovative experiments! that's the real sauce stache badassery 😎😎✨

That looks awesome!

You genius.That's amazing.

As always genius thanks dude

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!

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?

You are amazingly creative!

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*

This may be your coolest recipe ever! I am definitely trying this one!

Your videos are awesome man.

I’m not vegan but I still love watching your videos!

That’s amazing! You’re very close to perfection. Focusing on the layers like that for both mouth feel and looks is key

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!

Such a good idea :)

I like how you sat down to eat with a fork and a chefs knife 😀 😂

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

Such a great channel to prove that you can really make anything plant based and very tasty!

I would be Interested in your thoughts on a vacuum marinator. I wonder if it would help infuse the marinade deeper into the food.

nice a quick and easy snack

The Vegan Alton Brown. Actually, you are def more creative than AB. Just genius. Thanks.

Ingenious as usual, but a lot of work for something you can eat in a minute.

Outdone yourself again mate 👍

Looks good

Would you please share a link for the sake, and red/white wines you use. Thank you so much.

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!

I'm not even vegan, but I love your videos and how creative you are.

I would love to try this recipe but it is absolutely impossible to buy methylcellulose here in Brazil. The closest thing that I can find is Carboxymethyl cellulose, do you know if it can be used in the same way? Thanks!

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.

I'm gonna try this. What about using tapioca powder instead of the rice paper though?

can you make an updated version soon?

Would flax seed gel in the water when you soak the rice paper help?

what I love most about your videos is that you seem to love experimenting and being creative in the kitchen! it's what inspires me the most when I cook. I don't like it though that so many youtubers leave hurtful comments because I'm cooking vegan food, I try to delete them instantly, I don't get why you would leave such negativity on someones video, I'm just out here doing what I love - cooking and being creative, if people have a problem with my videos they can just scroll past it. I'm wondering how you handle such comments?

Pretty good recipe 😊 👍

After you sautee, is the Nori soft?

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. Maybe next time try a mixture of beetroot and carrot for a more salmon colour. 👍

Honestly with the color marbling this looks more like a good thick rare cooked steak

Hey SS Have you ever tried watermelon to replace the tofu I’ve noticed it has such a similar texture if you cook it right

Please make more Just Egg cake/dessert recipes Mark. I want to see how they stack up against the original recipes.

So I’m curious Methylcellulose is a bulk-forming laxative does this fish have any side effects?

Yum😫😋

wow! wow! wow!

saaaaaaw wuuuuut? i am making this for sure

Do you think you could bake these?

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.

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!!

10:38 Ha, i like how versatile that chef’s knife is… it’s a table-side knife like no other 😉

So awesome! I know a lot of people who love fish too much too go vegan but this might be a really nice alternative

Are there any "fish stock" cubes like "chicken" cubes?

could you please explain the use of metholcellulose to me?

Cool

Can I replace methylcellulose with carob flour oder agar agar?

I'm watching this and looking at your whole foods market tofu and even though it's marked firm it looks really crumbly and pasty to me. I buy tofu from an Asian market and it's a lot denser and smoother than this and probably closer to cheese (which I feel tofu is a very close relative of feta or paneer anyway) in it's texture. My tofu doesnt look like yours unless its been sitting around for far too long. So I am wondering how important the pressing is because if I put my weight on a block of tofu no liquid comes out. It seems for this recipe you want something thats as dense as possible. Wouldnt you agree?

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.

why nori in the rbine instead of kombu?

Rice paper comes in square shapes too. I find that there’s no waste using the squares.

I would buy this in the store from your collection!

Could you use Xantham gum instead of methylcellulose, we can't seem to get that over here?

I think you've really found your calling in life. The sky's the limit for you.

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.

where is monica, i only trust her tasting

I love the spicy catfish at Cracker Barrel and like a vegan version.

Are the beets raw or cooked? Can anyone tell me?

Please Sir provide name of ingredients in written as well. Can't catch some ingredients name

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 .

Amen to the Brown Suga!! 🏅 😄

I want to try this is something Rice based like rolled up in onigiri or something.

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...

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

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.

3:00 thank you

I had no idea tofu was this versatile

Neutral coconut oil would give a better result imo. Olive oil has to distinct flavor plus coconut oil has a better mouth feel.😊🌸

Would you ever do a dessert recipe video? :)

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

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 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?