How to Make Tofu Taste GREAT! Nut Crusted Miso Butter Tofu

Vegan Fondant Potatoes: • ELEVATE Your Festive S...
This nut crusted miso butter tofu is savoury goodness inside & out! Get ready for a flavour explosion with nutrient-packed Brazil nuts, earthy hazelnuts, creamy cashews, and a touch of class with beautiful pine nuts, all forming a crunchy, golden crust around toothsome extra firm tofu, with melt-in-your-mouth, umami-rich miso butter stuffed inside. This plant-powered recipe is easy to follow, bursting with flavour, and perfect for vegans or anyone looking for a delicious, healthful and savoury dinner.
Here's what you're in for:
Flavour bomb crust: A unique blend of nuts offers depth and texture you won't forget
Miso magic: Rich, savoury miso butter infuses the tofu with irresistible umami
Plant-powered goodness: Packed with protein, fibre, and healthy fats for a nutritious and delicious meal
Simple & satisfying: Easy-to-follow recipe with minimal fuss and maximum flavour
Ready to level up your tofu game? Dive into the video and unleash your inner culinary magician!
Bonus: You'll find the full ingredient list below, and don't forget to hit that like button and subscribe for more plant-based goodness!
See the pinned comment for recipe note and tips
In this video, you'll learn:
✅ How to make miso butter tofu
✅ How to press tofu
✅ How to chop nuts quickly
✅ How to stuff tofu
✅ What is compound butter?
✅ How to make vegan miso butter
✅ How to air fry tofu
✅ How to use miso butter
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Nut Crusted Tofu Ingredients:
40g (13 or 14) Brazil Nuts
10g (9 or 10) Hazelnuts
25g (15 or 16) Cashews
1 tbl Pine Nuts
1 tbl White Miso Paste
4 tbl Oat Milk (enough to form a loose mixture)
1 tbl Ground Flax Seeds
2 tbl Chicken Flavour Stock Powder
Miso Butter Ingredients:
½ tsp Dried Mixed Herbs
½ tsp Garlic Powder
100g (½ cup) Vegan Butter
50g (⅓ cup + 1 tbl) Brown Miso Paste
Mentioned Links:
Vegan Fondant Potatoes: • ELEVATE Your Festive S...
Vegan Brown Butter Carrots: • Vegan Brown Butter Car...
Hasselback Potatoes (Vegan Chicken Kievs): • Got an air fryer for C...
Purple Sprouting Broccoli (Induction Cooking): • My 1st foray into INDU...
Vegan Pommes Aligot: • Twisting a French Clas...
Vegan Frijoles Borrachos: • Baked beans, the boozy...
Vegan Baked Rice: • If You Like Jollof Ric...
Vegan Bacon, Leek & Potato Gratin: • The ultimate comfort f...
Vegan Potato Croquettes: • Vegan Potato Croquette...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making nut crusted miso butter tofu!
00:40 - How to press tofu
02:03 - Preparing the nut crust
05:30 - Preparing the tofu for stuffing
06:20 - How to make vegan miso butter
08:04 - Creating the nut crust and air frying
09:56 - Let's eat some nut crusted miso butter tofu!

[@AuntieRachelsChaoticKitchen]

Vegan Fondant Potatoes: kzbin.info/www/bejne/kIemq52OfMRmf9E Recipe notes & tips: - If you forget to take your butter out of the fridge ahead of time, you can soften it in the microwave! Put a mug of boiling water in the microwave and heat for two minutes. Cut your butter into thin slices and arrange on a plate/in a bowl in a single layer. Once the microwave has finished, put the plate inside and close the door. Leave for a few minutes. Check to see if it’s soft enough. If not, remove the butter, heat the water for another couple of minutes, and repeat. DO NOT HEAT THE BUTTER DIRECTLY IN THE MICROWAVE!!! It will lose its body/texture - If you want to double dunk with the nuts, I would recommend only doing it with Oggs/Just Egg. Using the flax mixture is going to create far too much moisture (as we see in the video!) - If you want to make this in a hurry (ie without pressing for half an hour); you could try patting the outside with a paper towel, then applying two coats of the stock powder (or one flour/cornstarch, and then the powder). Once you put the first powder coating on, have a look and see if it looks shiny/wet. If it does, that signals it needs the second coat - Seitan method; I’m still not 100% sure of how to do this, but here are the thoughts I’ve had; take the raw dough and portion. Flatten each piece enough to allow you to insert a section of the miso butter. Pinch the dough around the butter, securing it tightly. The options then would be to either wrap it and steam/pressure cook, then add the coating and finish in the air fryer/oven. Alternatively, you could try baking it in the oven air/fryer. When I’ve done this in the past, a thin skin/crust forms on the outside. I also think that putting the nuts on from the start would cause issues as they’ll burn before the dough is cooked through. Again, I’d suggest cooking it and then adding the coating

[@josiahalcorne]

Yeah, pairing this up with the fondant potatoes and those beautiful garden fresh carrots would make a wonderful spread. Please remember that the channel is monitized now, like and subscribe and try not to skip over the commercials especially the ones at the end of the video.

[@AuntieRachelsChaoticKitchen]

Thanks Josiah ❤️

[@SteviesEarthBasedKitchen]

I am so glad I found your channel. I too am curious, adventurous, and just love being in my kitchen. I am going to get a ton of inspiration from you.

[@AuntieRachelsChaoticKitchen]

Lovely to meet you!

[@elsjeprins3335]

It’s a definite winner. Love miso butter.

[@scrane5500]

Looks so great! I'm always looking for plant-based ideas as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs and the igf-1 and pesticides in meat. Thanks so much for sharing

[@AuntieRachelsChaoticKitchen]

You're most welcome!

[@Mdlrtrombon]

Creative and beautiful. Thanks.🖤🖤🖤🖤🖤🖤

[@AuntieRachelsChaoticKitchen]

You’re welcome 😊

[@stevenhernandeznon-profitf968]

Appreciate the candor as always. It’s great to feel like we are learning with you

[@AuntieRachelsChaoticKitchen]

My pleasure!

[@Cernunnos652]

Hello Rachel, That tofu dish looked very tasty..I did wonder if a drill with a large bit could be used to make the hole in the tofu but not quite all the way through.It could be stuffed, dipped and crumbed and then baked whilst keeping it standing up as it were, saving leakage.I also think that using a mixture of nuts and panko would ensure the "Kiev" remained crispy. Keep up the good work.

[@AuntieRachelsChaoticKitchen]

That's an interesting thought! I do worry that a drill might be too powerful (an electric one, anyway). You'd have to grip the tofu quite hard, and I think it could end up twisting and fracturing the block. Someone else suggested an apple corer, so maybe combining both those suggestions would be a winner!

[@tamcon72]

This would be an ideal holiday meal centerpiece. I appreciate your trials and errors, and indomitable forging ahead anyhow, as it was gonna taste great no matter what. Thanks for posting 🙂

[@AuntieRachelsChaoticKitchen]

Thank you for that, genuinely! I hope that me messing up things at times makes cooking a bit less daunting for people. Life is nothing but trial & error, and ragged edges

[@TejSingh-xj3ux]

Just had a thought, could try one of those apple core removers to make the hole in the tofu to be stuffed.

[@AuntieRachelsChaoticKitchen]

That's a really good shout! I'll give it a try at some point (although mine is very old and likely very blunt 😂)

[@smsminho]

I think short editing videos cooking somthing and eat it will boost your channel over shorts or tiktok

[@TheAmazingJimmy]

Do you have a tiktok?

[@AuntieRachelsChaoticKitchen]

Technically yes, but I never go on it

[@punnymoney3692]

Did you know that Cashews come from a fruit? kzbin.info/www/bejne/fKeteGuqabqeqpY LOVE your videos!! Another awesome Vegan recipe I must try at home!! :D

[@AuntieRachelsChaoticKitchen]

My mind was blown when I learned that!

[@punnymoney3692]

@@AuntieRachelsChaoticKitchen OMG!! I LOVE YOU!!! lol