Does TOFU Make the best Chicken Sandwich?

[@SauceStache]

Gang click here bit.ly/SauceStache_MH and sign up for a 14-day free trial and enjoy all the amazing features MyHeritage has to offer. If you decide to continue your subscription, you’ll get a 50% discount.

[@KarenAlexandrite-aka-PinkRose]

So, you got your new stove? Which one did you get?

[@heikoknaack6340]

Your showcard title is very irritating for Germans... 😂🙈

[@ElisaAvigayil]

You misspelled "by* [sic] my book" in the description above.

[@unitedstatesofadam]

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!!

[@davidlk9103]

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!

[@yennefer440]

​@@davidlk9103 He is though, him and his wife

[@davidlk9103]

@@yennefer440 nope! He’s mentioned it a bunch. They’re pescatarian.

[@AmigaCammy]

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!

[@3Diva]

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!

[@isntlifebetter]

Im going to try this. I saw someone else do it as well.

[@climbertucson]

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.

[@margarett_b]

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 . Anyways, have a wonderful end of the week!

[@B.Christine_W222]

I season my tofu just as I would real chicken and let it marinate over night

[@SauceStache]

Yep good call!! I bet its great!

[@johnseppethe2nd2]

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

[@HqHoney]

I do all my mock replacements this way. I’m unsure why some don’t. I’m all about flavor throughout.

[@jahverussell2642]

@@johnseppethe2nd2 Wow so original. Ur so smrt

[@pallavisharma117]

Do you marinate it overnight in the buttermilk or the flour with spices?

[@sj-art]

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.

[@markderv]

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.

[@MysteryChamploo]

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.

[@PapaVikingCodes]

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 🎉

[@SauceStache]

Nice yeah I mean tofu has a great texture and can be seasoned just like chicken, so why cant it be super good

[@youngmoneymahini]

I’m so glad you mentioned Bake Sale Betty in Oakland, I love their food🤤

[@PapaVikingCodes]

@@youngmoneymahini yyyyyessssss! Lines out the door haha

[@margarett_b]

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!

[@Jason-bb3oo]

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.

[@parkerdinhwilliams15]

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.

[@trizhaay]

Looks great! I often fry up twice frozen tofu and slicing it changes the "look." Tearing it apart is a great idea.

[@robcook2775]

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?

[@mythic_snake]

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.

[@michaelworsham2724]

Does it have a bit of a squishy tofu taste when you bite into it?

[@mythic_snake]

@@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.)

[@michaelworsham2724]

@@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.

[@mythic_snake]

@@michaelworsham2724 That is very true. I used a knife to cut mine, and they turned out lovely and crispy!

[@freundinano]

I don't know how I managed not to see any of your videos !!! Your channel is fabulous !!

[@SauceStache]

Wow thank you so much!!! I really appreciate that!!!

[@TuneintoLearning]

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.

[@Mystro256]

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.

[@emmasgoodies]

Those look amazing!😍

[@shanevee]

Hi Emma

[@Jillybean620]

Definitely gotta try this one. Looks pretty easy too.

[@SauceStache]

Yeah!!! ITs good!! I cant wait, thank you

[@jake_villanueva]

Can’t wait to make a 3 hour tofu chickn sandwich 😂🎉

[@JRP3]

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.

[@TheShoemakerb1]

Always glad to see a chickun sandwich recipe! I always have problems with conventional patties, getting them both cooked through and still juicy!

[@lolasatnam3510]

Loveeee this simple and nutricious recipes!!! Thank you! ❤❤❤

[@grinninghippos1213]

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.

[@juliewilbur647]

I made th3se and they came out GREAT!!! The only thing is that it was a little too thick, going to try again only try to split the tofu into thirds.....love your channel 😁😁

[@suicune2001]

Nice! It looks like it takes a while but very easy to make with simple ingredients. Love it!

[@isntlifebetter]

Great idea. never thought of dehydrating it. Going to do that

[@MysticSpank]

air fryer = mini convection oven which is something a lot of people have available to them.

[@ginasuber2141]

Hello , so using the air fryer to dehydrate how long in the air fryer….. thx

[@MysticSpank]

@@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. :)

[@princess3193]

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.

[@thealee3065]

I’m going to attempt this tomorrow! I’m laying in bed and now I’m starving! Those look delicious 🤤

[@_just_looking_thank_you]

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.😄

[@Blaze6432]

I've seen this done on a few videos and that method looks a lot more effective

[@maddieadams75]

I love Tofu, I’ll have to try this.

[@marystestkitchen]

DAMM they look DOPE!

[@SauceStache]

THANK YOU Mary!!!!!

[@givepeasachance_]

Looks delicious! My boyfriend has made a tofu katsu sandwich a couple times from Peaceful Cuisine which is INCREDIBLE and this seems similar.

[@ravenclawrenee]

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.

[@SauceStache]

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

[@princess3193]

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.

[@kalo924]

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?

[@princess3193]

@@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.

[@kalo924]

@@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.

[@levlev2634]

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

[@SilverSprings1997]

Looks amazing!

[@jonathanb6371]

OK I had to do a double take on that tofickin title in the thumbnail image. 🤣🤣🤣

[@SauceStache]

I changed it haha I think KZbin was punishing it hah a

[@SendBreadPics]

7:24 Well actually it's very specifically not the killer way.

[@RJLupin-zu9xv]

As someone who speaks German, I love the term "toficken."

[@pedrowashingtonroblesastud5058]

Ich auch. Cracks me up

[@monicakopp4449]

WOW !! i just made it and loving it. next time i will try back and use air fryer

[@sherryfatzinger3082]

👍👍👍I would add some chili flakes to the seasoning. It is a must try for me.

[@littlewolfblue1389]

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?

[@kasjamm]

What if you poke a bunch of holes in the tofu so that the seasoning is better infused?

[@kellydenmeade2504]

Thanks. I like your videos. Do you have another alternative to bacon bits. I am alergic to red dye.

[@omgnoi]

This looks so good

[@caninedrill_instructor5861]

Hello Mark, I need to try this.

[@marystestkitchen]

YES the ANSWER IS YES!!!!

[@SauceStache]

Right?! hahah

[@paulkieffer4536]

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?

[@JoysMaclaurin]

I recently saw another version of this. The tofu was marinated in pickle juice for flavor..

[@AV57]

Can you occasionally troll the audience by not toasting the buns every now and then?

[@prashanthvkumar2911]

Could you make Vegan Béarnaise sauce with vegan stake.

[@SpookyTrue]

Can you use a food dehydrator instead of using the oven?

[@mlionea]

can you make tofu from red beans ,green beans , chick peas, green grams? etc?

[@jessieshea2476]

Wait you don’t drain the water first ?

[@cherylmoors331]

@sauce Stance would the air her work to dry it out?

[@SimplyElan]

This looks deeelicios!! If you ever open a restaurant I’m there!

[@justinhale5693]

The old expression is "never trust a skinny chef. " I feel like we can trust our chef.

[@karleedu]

I tried to find the recipe on your website with no luck. Can you point me in the right direction?

[@paulaagam5071]

Why not double freeze it before?

[@SauceStache]

You totally could and it totally would give you an even better texture!!

[@tamiauger2766]

Mmmmm .... love this. I won't call it chicken tho. I just love Tofu😍 thanks for sharing.

[@ahutton49]

Looks like a really good sandwich.

[@brennencox516]

6:00 So she knew it wasn't an actual chicken sandwich?

[@WolfD24]

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?

[@SauceStache]

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.

[@WolfD24]

@@SauceStache thanks man, i will try it

[@princess3193]

@@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.

[@GoPieman]

@@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.

[@WolfD24]

@@princess3193 ok thanks, i am always looking for quick recepies but i think there are no shortcuts to making tasty seitan 😅

[@roku3216]

Have you ever made your own tofu, seasoned as you like for these kinds of recipes?

[@SuperSarahbop]

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.

[@JamesEvansTheGreat]

I see you're familiar with the wet hand/wet hand method :)

[@gibberishname]

instead of salt, chicken flavored bullion powder in the marinade

[@lazrpo]

Chicken bouillon isn't plant based lmao

[@beyouthefullyou9956]

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

[@SauceStache]

Thank you so much!!! This name is the softer version haha

[@timmanning5206]

If you want to tear it easier, use a fork to roughly perforate it

[@mamadoom9724]

It seems like everyone prefers extra firm tofu. I think it’s dry and rubbery. The firm is better.

[@desertportal353]

Any way to get this result but in the oven

[@omgnoi]

Yeah, put the oven at 450 and spray the outside with an oil or nonstick spray, it’s what I do

[@josephkosak1675]

I'll bet a beer can chicken seasoning or rotisserie chicken seasoning would do well as long as they are vegan.

[@andrewmusgrove23]

Welp, found out what I'm making this weekend.

[@Edge2177]

I bet you could use that freezing tofu trick you did to add more flavor.

[@Adventist1997]

I think the burger would be a bit better with mushrooms.

[@SauceStache]

This sandwich?

[@AyanaSioux]

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.

[@boredguy5805]

The flavor would be infused if you used defrosted frozen tofu instead

[@The_Man_Who_Sold_the_World.]

There's no way it's better than mushrooms

[@JTMusicbox]

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!

[@NoirHammer]

Tofu Faultline Sandwich

[@lucianowillemse8244]

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.

[@lmccourt7588]

Chicken .. chicken makes the best chicken sandwich

[@nommh]

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…

[@tyr4489]

wouldn't smoked tofu accomplish the same thing without having to roast the tofu for 2 hours?

[@weqrfawe1336]

pink oysters

[@SauceStache]

Yeah pink oysters are a great sandwich

[@christophermorin9036]

GOOD EVENING LORD STACHE! I have to disagree. I stand by Mycoprotein for chicken, but you do you lol.

[@Astavyastataa]

Ah yes, Tofucken…wait.

[@stephenowens6949]

Her man her man her man love seeing Monica support you and try the food 😂

[@7Louise7]

No, never tofu!! Chicken of the Woods Mushroom make the best Vegan Chicken Sandwich EVER!!!

[@SauceStache]

ahh so ok.. yes.. chicken of the woods is definitely a great chicken sandwich... but its hard to get. So I still give me a pass haha

[@nolow_life]

Tofu>mushrooms 🌱

[@nadiafox9255]

As soon as I see the word chicken I feel billius. WHY is most recipes include chicken, not chicken, alternative to chicken etc.?? The look of a headless sentient being on a plate or ovenproof dishes is quite nauseating. Knowing that the minute they burst out of their shell their life will never become pleasant only suffering a hellish short painful life 💔 😢

[@nolow_life]

@@nadiafox9255 'chicken of the woods' is just a phrase used to describe the mushroom based product. I don't see 'chicken of the woods' to be equivalent to the other not-chicken type names. And either way, I hear you! But if these types of names can get chicken eaters to buy a non-chicken product... All the power to them. I'd rather have more of these type of names and less chickens being murdered rather than less of these types of names but not being able to reach more meat eaters and possibly convert them to not kill as many animals

[@7Louise7]

@@nadiafox9255 Chicken of the Wood is the actual name of mushroom, unless you can pronounce Laetiporus. The mushroom name has nothing to do with marketing.

[@nousyt]

🤤🤤🤤🤤🤤🤤🤤🤤🤤

[@SauceStache]

haha thank you!!

[@nousyt]

@@SauceStache Thank You Sir 🫡Your Foods are amazing! Particular your Vegan Chicken Drums are delicious.

[@joaopedrogouvea3135]

Do you eat honey? i know honey is a animal product but it does feel different compared to other animal products

[@keffrineal211]

nice

[@SauceStache]

Thank you!!!

[@DerLauseBub]

"Toficken" is kinda an unfortunate name in German 🤔

[@nunyabusiness1232]

Don't know how it is in German, but I thought the thumbnail said "Tofucken" and like that better :D

[@DailyHappeningz]

I think all the nutrients in that tofu is gone

[@shrach8]

it still has protein though and is filling i would assume

[@alfredoorduno2239]

Es mas fácil ir a McDonald's

[@bh7940]

If I wanted more soy I’d go back to college.