Silken tofu with a simple sugar and ginger syrup poured over the top. Simple, unbelievably delicious and the one dish I have wonderful memories of with my father because it was just him and me. He is dead and I am almost 60 now but it brings him back to me in my heart and mind every time I eat it.
One of these days I want you to make something where Monica is like "This is fair to middling. Not your best work Saucy Man." These look great though. More recipes like this please.
hahaha there has been a few of those, but they often don't see the light of day. If she doesnt at least mildly like it then I go back to the drawing board. No point in making, editing, and sharing a mediocre 10 minute recipe video.
@@quigon6349 This is a great idea and would make for an interesting video to show the evolution of a recipe and how you got Monica from "Meh" to "Marvelous!!"
@@SauceStacheI definitely agree with everybody else, would love to see the Monica Reject videos. They don't have to be as long, they could just focus on what didn't work. As long as you've shot the footage anyhow, I think it would be well worth it to do the editing and put it up. It could be funny, relatable, and informative in the what-not-to-do sense. I'd watch every one.
I always use it for my scrambled not egg. A bit of turmeric for colour, a bit of black salt for egg flavour and when it's heated a minute in the microwave a bit of black pepper. Great on toast.
That's how i used to make scramble when I first went vegan over 20yrs ago-suggested by someone who worked in a health food type store in St Kilda Melbourne
Ok, so I immediately googled Jello instant pudding mix because I always thought it contained animal derived gelatin. Learned something new today and I am really excited to make some instant pudding deserts! Probably not the purpose of this video. I just made a chocolate coffee mouse with tofu and it was divine! Just melt some vegan chocolate chips, blend a block of tofu, add the chocolate, instant coffee to taste, a little sugar or agave to taste and refrigerate for an hour. Yum!
I think you might be confusing Jell-o pudding mix with actual Jell-o. Pudding is all about cornstarch, but Jell-o gelatin does indeed have animal derived gelatin in it.
I make yogurt from Morinu shelf stable silken extra firm tofu, thinned with a little Silk unsweetened organic soymilk. I immersion blend the tofu and some maple syrup (to feed the probiotics) with the soymilk in a sterilized mason jar. I add in a probiotic pill with a chopstick, and put the mason jar in the Instant Pot on yogurt setting for 14 hours before I go to bed. It comes out like Greek yogurt, tangy, thick, no run off. If you like it thinner, you can always thin after with soymilk. Also, I don't know if it's a myth, I don't use metal to blend in the probiotic so it stays alive.
I've started making yogurt with silken tofu, coconut milk and probiotic. I let it ferment on the counter for two days. The probiotics provide the tartness once the fermentation starts. Pop it in the fridge when it gets to your preferred level of tanginess. Once your culture is alive, a couple of tablespoons is all you need to start your next batch
@@SauceStachemeringue is my least favourite brand despite being shelf stable and a classic. It has a very chalky after taste. Unicurd silken thanks is imo much better and has a great taste that can be enjoyed in yogurt and shakes and not "masked" like the moringa requires
I make a silken tofu chocolate pudding/mousse that I eat almost daily. I mix 300 grams of silken tofu with 25 grams of cocoa powder and 50 grams of dates in my Magic Bullet and divide in 4 portions. It has a dark chocolate taste that pairs really well with some almonds and blueberries. It's my evening snack of choice!
Silken is something I have also completely passed over but should use more. Also, just to help out for the future, it is pronounced "we", it's the French word for yes. 😊
Silken tofu works incredibly well for tofu scramble as well for those who prefer a creamier/French-style scramble. In addition to kala namak, nooch and turmeric for color, I add some soy cream (or soy milk mixed w/ cornstarch for a less decadent version) for extra creaminess. It's perfection.
I love to make that silken tofu soup but before I pour it in the bowl, I put in fresh baby spinach and super thin rice noodles. When I pour the soup over, I cover for about 2 minutes to wilt the spinach and cook the noodles. Delish!
Your thinking about unrefined sesame oil, that has a low smoking point and not suitable for frying. A refind sesame oil can be used for frying as it has a much higher smoking point, but is less flavourful then the unrefined sesame oil and therefore normally less used in finishing dishes.
i've made chocolate pudding with silken tofu, natural cocoa powder, and agave nectar in a food processor. that too is yummy, but there's something nostalgic about the jell-o mix flavor....
I’ve watched and saved so many recipes with silken tofu and yet I’ve still never bought it. I guess I’m lazy. 😅 it’s great for so much though. Sauces for pasta. It’s good for a creamy tofu scramble along with firm tofu. It’s good with pizza as a mozzarella substitute. It’s good with currys for a bit of extra protein and creaminess. It’s good for so much and yet I’ve never bought it. Why? Lol
I ordered lactic acid and finally got around to trying the yogurt. I have not found a vegan yogurt that I like. This was SO good. I used firm silken tofu and it's just like greek yogurt. My family didn't know it was made from tofu. Brilliant recipe
I used silken tofu for the first time yesterday (Sarah's Vegan Kitchen's 10 Minute Chili Garlic Silken Tofu) and it was so good that I woke up in the middle of the night to finish the cold leftovers. Your recipes will be put into action soon ... they look delicious. I feel the YUM in my future!
I love freezing soft / silken tofu. Then thaw it out and drain / dry well. Season, bread it then fry it. Freezing it gives it lots of fibrous textures n pockets that just hold whatever flavor and juiciness. I think its better for freezing than using firmer tofus. But it is very delicate.
Silken is not a denotation of softness. It's a completely different type of tofu, used with a different thickening agent (the tofu generally used for mapo tofu is Extra Firm Silken Tofu). That's why japanese tofu generally has compressed curds, and most chinese tofu does not. Western stores often mislabel to convey softness. Most people are just probably going to buy the wrong tofu, unless you distinguish.
Awesome video as always! Just want to point out that you put the probiotic in before you cooked it, killing anything that may have been alive. If you're going to add it you might want to do so after cooking to influence fermentation? I've only ever used other yogurts as a starter, so I'm not sure if it even would have much of an effect.
Went to a Korean grocery store recently and was surprised to see huge selections of soft silken tofu and only one option for extra firm tofu (which I bought). Also wondered what Koreans do with their soft tofu. Can’t wait to make the soup this week as it looks to be easiest of the three recipes you tested. As always your videos are greatly appreciated and enjoy watching Monica taste your creations. Thank you. 😊
I love silken tofu in soups. I make a vegan version of a kimchi soup with onions, garlic,ginger , scallion, gochujang, yandu ,which is sjmilarto a vegan fish sauce, and i add cabbge or bok choy. Served with rice and sesame , its so good
For pudding- I just use homemade flax/oat milk and bananas. 1 banana = about 1/4 C sugar. So I usually use about 2 C of the flax/oat milk, 3 bananas blended together. 1/4 C cocoa, 3 T corn starch (I whisk the dry ingredients first). Add together and whisk on medium heat until it thickens. Remove from heat, add 2 T of vegan margarine, 1 t of vanilla extract, mix. I also take some peanut butter and mix with confectioners sugar, roll it into little balls, drop those and some chocolate chips into the pudding cups, pour the pudding over and than add some more peanut butter balls and chocolate chips on top. It's so freaking good!!! You cannot go wrong with peanut butter/ banana and chocolate together.
If you freeze silken tofu then defrost and squeeze, it makes a great tofu scramble. Cook in a pan and add a little cashew cream and other seasonings that you would add to your tofu scramble. I even added nutritional yeast to the cashew cream or vegan cheese for cheesy tofu scramble.
Silken Tofu is my FAV!! Sauces, anything, tofu-fied so easily muwahaha, seirously though in terms of protien and nutrients and also just texture sometimes, its been my most used thing since going vegan! These recipies look so yummy 🤤🤤
I haven't bough silken tfu in years but I love fresh Asian tofu which is super creamy on the inside for applications like this. I do have to try making a simple soup like this as it sounds absolutely fantastic! Truly comfort in a bowl :D
Thank you for the dessert recipe! I’m definitely going to try it. I buy my silken in those tetra packs, they last a long time and are shelf stable. Mori-nu brand if you’re curious
You gotta sell your vegan Greek yogurt recipe to kite hill - they’re the only ones selling a vegan greek - and oh my goodness, it is atrocious. They need you!!
Pectin NH can achieve similar properties like you mentioned at the end of the video, but it is prone to weeping a little. A touch of gellan gum should take care of that in turn.
I had no idea the Jello pudding was vegan! Here is my recipe for probiotic vegan yogurt I would eat for breakfast: 1 carton of vanilla soy milk Sachets of probiotics Thermometer Pour milk into the instantpot and push the yogurt button and set it to boil. Let it come up to temp then when it beeps, push the yogurt button again to boil and let it stay warm for a few minutes. When it beeps, let it rest until it cools down to about 120 degrees. Pour some of the milk into a bowl and mix in the probiotics and stir until incorporated. Pour back into the pot. Push the yogurt button and set the timer for 16 hours. Once 16 hours is up, I pour the yogurt into a collander lined with paper towels so I can get nice thick yogurt. The yogurt will be sweet, like you would find in a dessert. I haven't tried using unflavored soy milk yet. It might make a more sour cream type flavor which if it does then I'll have something to make tzatziki sauce with.
@@kittykat717 I just ordered mine off of Amazon. You just follow the instructions. I think mine said to use one sachet but it's been a while since I've made it.
Hello. Have you tried to make lamb chops? Chef Joya, from the "what, it's vegan"channel has a recipe on you tube and she won first place with it. I was wondering what your take would be on lamb chops. I've been following for a few years now, enjoying the channel. TY
Thank you for the recipes! I have the hardest time finding vegan plain yogurt for ingredients like Taziki and more main course meals. If I did recipe 1 and omitted the sweetner, would it be more like plain or Greek yogurt? How could I make it more like plain Greek..... I am probably not the only one hoping for a video on this. Thanks in advance
That soup reminded me of hot and sour soup. But sesame oil and vinegar should always be added last, just before serving. It will loose its taste when cooked with it. Try it with chinese black vinegar, and for heat some white pepper.
Hey @sauce stache, you actually might get me to "try" yogurt making it from silken tofu because I don't really like yogurt since the texture is a bit weird to me personally...😏😏😏😏 Definitely will need to try it myself ... thanks for sharing this with me...much appreciated 😊😊😊😊😊😊 Have a safe healthy fantastic Friday afternoon... bon appetit and hellos to both Monica and of course Walker too....
Jell-O pudding mix is not vegan (or vegetarian)! Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals.
Well then lucky for you Jello pudding mix doesnt even contain gelatin... That is Jello flavored gelatin mix that contains gelatin. Here is the ingredients list SUGAR, CORNSTARCH, DEXTROSE, COCOA (PROCESSED WITH ALKALI), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, POLYSORBATE 60, CALCIUM CARRAGEENAN, FUMARIC ACID.
Brah, no need to go the whole miles with silken tofu. Just eat it with some chili crunch or laoganma, rice and some cooked veggies dressed in chili oil dressing. It's easy and simple
Hey!! This video just went live! I still need to write it all down and publish it on the site. It takes me a few days. Im working on Mondays bacon recipe now, which will go live soon and hopefully I can get this one done over the next few days!
I realize the point here is to use silken tofu but you can make vegan yogurt with soymilk and a probiotic capsule no thickener needed. If you start from whole beans you can easily control the thickness of the milk and produce a nice thick yogurt out of the gate.
hahah why because I used 1 thing? hahah im susprised you didnt say it was brought to you by publix since I used their tofu thoughout the whole video haha or BIG TOFU got me hahah
monica so pretty! your hair pulled back really shows off those killer cheekbones! :) (don't worry...i'm female, smaller even than you, and old enough to be your mother) XD
