The cooking method that will change your mind about tofu | Vegan & Vegetarian Meal Ideas

[@noelle-marie]

I'm making Rainbow Plant Life's pumpkin mac and cheese for a Halloween party and I have been searching DESPERATELY for an accompaniment. This tofu is it! Thank you ❤️❤️❤️

[@ereviscale3966]

Will the Nashville Hot flavor go with pumpkin? Or would more of a BBQ work best? 🤔

[@jillt.3195]

Ooooh, yes! I’m gonna do that too! I’ve been craving some Mac & cheese and this tofu will go great with it!

[@noelle-marie]

@@ereviscale3966 RPL's mac is more cheesy than pumpkin-y in my opinion. I've made that a bunch of times. I think the hot sweet combo will go beautifully but BBQ would also be fire!

[@sharonpollock9543]

Wow please invite me ❤

[@thenarddogcooks]

well accompanied for sure! im excited for the party, wheres my invite!? 😂 🙌🏾 ❤️

[@wendyjones1422]

His ideas on a different way of eating is so interesting his food ideas are nevee boring his passion on what he makes makes you want to try his food ideas out & eat a nice diffdrent way he is never boring to watch either thanks for your videos

[@thenarddogcooks]

🥹 thank you so much!! ❤️🙏🏾

[@sharonknorr1106]

Love the double dip - yum. This would also be a perfect recipe for frozen tofu for that meatier texture and even better uptake of the marinade. Keep the jazz coming.

[@thenarddogcooks]

🙌🏾 agreed!

[@alexanderroberts9476]

Holy Crap!!! Loving this. My wife is Vegetarian and Lactose Intolerance and just watching my first video of yours I am hooked! I struggle to make things for her (sorry, I am not vegetarian, but I try) and I am just astounded about all of the substitutions that you bring up! Thank you so much.

[@CindyBartz]

I made it today, looked just like yours! I love your channel and such unique recipes for vegans. A few things i would do differently, to prep the tofu, i put the block in a press for at least a couple hours and then after drying it off, i put it in a ziplock bag and freeze it. After 24 hrs, take and unfreeze the block, dry off and then separate. The reason for the extra step is that it changes the texture and the taste. The tofu really picks up the flavors and the texture is very similiar to chicken. 😊 For the coating i used cashews and corn flour which worked really well. Thanks so much for producing these great videos!! 😊

[@chrismartin3462]

Double dredge is life!!! Been looking for a great Nashville Hot recipe for tofu. ❤❤

[@thenarddogcooks]

🙌🏾❤️

[@Julia-si2lz]

Thank you so much, Andrew! I've been a vegan for many years but still haven't been able to call tofu a friend. I really need to get more protein in my diet and appreciate you and all of the recipes you share with us. I'm game to try tofu one more time. ♥

[@heartshapedisle]

Have you tried freezing it first. Changes the texture if that's been the issue. I always tear not slice. Again it's a texture thing plus marinades absorb better.

[@Julia-si2lz]

@@heartshapedisle Thanks so much for the suggestions. I'll definitely give them a try!

[@adriansoliz9224]

I'm right there with you. Never cared too much for the texture and only use it as a ricotta type fillng/texture when making lasagna. Other than that I'll never eat it.

[@thenarddogcooks]

You're so welcome! Tofu was also on the bottom of my Christmas list a one point. It certainly was a texture thing for me. Once I learn more about the firmness, and that you can change things by freezing it, and pressing it, and stuff like that, it really made a difference ❤️

[@jessicac4751]

Don't just freeze it once.... You want to freeze it once, thaw it out, then refreeze it! You can drain it if you want but don't have to. I usually just freeze, thaw, refreeze all in the same container from the store without ever opening it. When you bring it home from the store, throw it right in the freezer. It literally changes the physical make up of the tofu. Get firm or extra firm for most recipes. Medium for a few recipes here and there where it's specially called for, still do the freeze, thaw, refreeze for the medium as well. I'm 10000% a texture person and couldn't do tofu for a long time either, and still struggle with some tofu sometimes. So between the freeze, thaw, refreeze of firm or extra firm tofu and the double dredging of this recipe, you might be able to do it!

[@nadiasharnelle]

I'm gonna take this as my sign to stop hesitating to cook some damn tofu

[@Mama24loves]

that's the best looking breaded tofu I've seen. Can't wait to try it.

[@thenarddogcooks]

😍 🙏🏾

[@Canuck2112]

Great recipe! A recent method I saw for getting that breading to stick and get nice and crispy is actually using a "slurry" of water/flour before the seasoned breading. It worked great and the breading was super crispy and adhered well enough for me to toss the tofu in a sauce in a bowl.

[@christinec.7917]

You cooking mitts are adorable

[@Pumpkinnan]

Looks amazing Andrew! Have it all except cornflakes, although I do have panko, which would alter the taste profile. Double dipping is always the way to go to get something crispy and crunchy. Love seeing variations of Nashville Hot Chicken! Being in and from Nashville I remember the origins of these at a place called Miss Mary’s. You could go and get your piece of chicken, sauced up and wrapped in piece of white sandwich bread (my pre-vegan days, but I never ate it, just watched and laughed). The chicken itself was not boneless so it could be an extra challenge for those guys to eat. This scenario dates back to mid 1970s. Actually had forgotten that, but now it’s wonderful to see adaptations especially either vegan alternative! 👍🏻 Thanks Andrew! 🙏🏻🫶🏻✌🏻xx

[@thenarddogcooks]

The story was so cool to read! thanks for sharing 🙌🏾❤️🙏🏾

[@6lu5ky86]

Your excitement for this dish is palpable. I've wanted to experiment with tofu since my favorite korean bbq has a tofu plate and I always enjoy that savory crunch and soft center. I'm on a picky eater so the texture is exquisite imo. Peace dude!

[@thenarddogcooks]

Get to experimenting! I'm also a picky eater and texture is at the top of my list when it comes to whether I will indulge. Since going vegan, I've tried to be a bit more open, but when he came to tofu, it was a must that I figured out how to like it. So, my friend let the science commence! I'm excited to hear about which cook up. 😊

[@55555manu]

I’m fond of your recipes, here in France, and this one will be tested soon. I salive deja! Thank you, it’s cool!

[@catherinebaker1044]

I love your Chanel, especially the way you start with the of preparing your meals ⚡

[@thenarddogcooks]

I appreciate that!

[@catherinebaker1044]

Your are welcome, beautiful soul.

[@Livv_it_is]

Love how simple this is but still the result looks impressive and delicious!!

[@thenarddogcooks]

Thanks so much! 😊

[@EmpathEnergyMe]

I haven’t cooked with tofu in so long! Now gotta run get some! Thank you for another 🔥 recipe!!🙏🤍🥰🇺🇸

[@thenarddogcooks]

🙏🏾🙏🏾

[@waltgr6470]

New subscriber - definitely impressed with the quality of your videos. Joined after finding your vegan corn chowder recipe which I will be making soon.

[@katjaamyx2922]

I was always taught to have dip in the flour/corn/breadcrumbs twice with egg/marinade/buttermilk in between. The best crust is had that way, for sure! The bearclaw oven mitts are adorable. 😃

[@charliehubbard4073]

Man, that looks delicious! Wow! Thanks, ND.

[@kathrynwilson3771]

A beautiful dish made by a beautiful human. Thanks you!

[@nenairby3349]

Omg, I feel like I wish I could order two of those for 7 pm tonight. Thanks!!

[@flames45]

This looks amazing, I'll have to save this for later!

[@jillt.3195]

I love your cooking vids! The creativity and magic add to the fun as well! My partner doesn’t do spice so I’m thinking about making a mild homemade sauce or using barbeque sauce to top everything off.😊

[@thenarddogcooks]

🙌🏾 what a great idea!!

[@theliterarytarot]

It makes me sad that anyone even needs their mind changed about tofu. I’ve madly loved it my whole life 😂 anyway this looks delicious

[@ashleys637]

Same, and I'm not even vegetarian! We should all be eating less meat, regardless of diet. It's better for us to get more veggies and better for the planet.

[@Equinoxious342]

It’s processed shite.

[@gooutoffashion]

​@@Equinoxious342it's kinda processed like cheese.

[@greytuesday28]

​@Equinoxious342 A food product being processed doesn't necessarily make it bad. It depends on how it was processed. If you're here calling it "shite," can you elaborate on what you think is bad about tofu?

[@gooutoffashion]

@@greytuesday28 this person can't elaborate ...

[@ZenVulgarity]

I can't wait to try this! Out of curiosity, I had some lovely vegetarian Ethiopian dishes. Are there any recommendations people had in terms of making some lentils? I already have made my own niter kibbeh and it's delightful to cook wiht.

[@bryanbadonde9484]

This looks very intriguing! I am early on my tofu journey (and only vegan for 8 months) and can't wait to try this! Not seen anything like it before

[@lianacollette1701]

im slowly but surely falling in love with tofu, I'll be trying this for sure!

[@andreadee1567]

Sounds and looks delicious. From time to time I hear a stupid statement about the taste of tofu: "If you don’t use spices, it taste boring." I ask them, how their beloved meat tastes, when they eat it raw without salt. Then they get angry every time. :)

[@thenarddogcooks]

its certainly the spices that bring thee excitement to the taste buds!

[@DC-pp8xf]

Why would they get angry? Steak tastes delicious medium rare without seasonings. Grilled chicken is the bomb even without seasonings. Come to think of it, pork chops tastes delicious too without seasonings.🤤🤤🤤

[@gooutoffashion]

@@DC-pp8xf Sure. 🙃 The taste of unseasoned, simply pan-fried meat can be described as relatively mild and neutral. It reflects the natural flavor of the meat itself, often perceived as meaty, slightly irony, or metallic, especially with red meats. Depending on the cooking method, it may also develop a light roasted or browned flavor from the Maillard reaction during frying. Without seasoning, the typical bolder flavors that enhance the taste are missing.

[@DC-pp8xf]

⁠​⁠​⁠​⁠​⁠​⁠@@gooutoffashion It’s interesting that you only mentioned pan-fried. 🙃There are MANY ways to cook meat to bring out it’s natural flavors. Just like there are many ways to cook vegetables to bring out their natural flavors. Your description of the taste of meat sounds more like something that was read than something that was experienced. 😒

[@gooutoffashion]

@@DC-pp8xf yeah there are many ways most of them include seasonings ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

[@rubernesan]

My bonus step: freeze the tofu one day before and thaw it. Gives it a more fibre-y/stretchy texture like chicken.

[@TheDitsyD]

Absolutely, I actually freeze, thaw & refreeze again, it's magic what happens to the texture.

[@amandaneumann4047]

Yes! We always freeze our tofu! It makes such a huge difference!

[@theskiesthelimit-q2k]

I'm not a spicy gal, but I think this recipe would be delish on a potato bun with pickles and mayo. It looks like it could pass for a faux chicken sandwich. Thanks for the recipe!

[@thenarddogcooks]

for sure you can use bbq sauce or something. or maybe leave the hot elements out to enjoy! 😊

[@jessicac4751]

Omgsh, your suggestion is literally making my mouth water! You're so right!!!

[@shem2u]

This is definitely going on the try it soon list!

[@michelouise2133]

I made this dish last night. It was amazing! Thank you.

[@Renee60722]

You have great vegan recipes!

[@thenarddogcooks]

Thanks so much 😊

[@becsutherland4506]

Oh my. That looks so scrumptious. Thanks for the recipe.

[@margaretbentley3937]

Baby Whisk is a spice lover! 😅

[@susangirardi3655]

Your voice is amazing. You have the same tofu press that I have.

[@thenarddogcooks]

🙌🏾 thank you, my tofu press twin! ❤️ (PS. i really like this tofu press... much better than the books i used to stack on it lol)

[@marthao8984]

So you made a few of us IG flowers see a pecan pie. Now we're requesting a recipe for the holidays 😂 thank you!!

[@tatiangreenleaf53]

Great recipe! The tofu was the best tofu I've had. The crunch is so satisfying and the tofu stayed tender inside. The sauce was really tasty... finger-licking good. Spicy and savory. I baked the tofu in a toaster oven/convection oven for 20 minutes and the flour (all-purpose) was still white in quite a few spots. So I gave it another 5 minutes. The breading still looked a bit underdone but it tasty fine. Any advice? Did I dredge it too much? I did the double dip and shook off any extra breading before baking.

[@SamSedersLeftTeste]

I already love tofu, so this is just EXTRA good tofu in my mind 😂

[@jenniferhuff2566]

It looks amazing. Can’t wait to try it.

[@jonap5740]

This looks fab! Sadly, tofu hurts my stomach, something about the processing of it...I believe in good! (I'm a big fan of your channel.)

[@cs9134]

I bet this would be even more delicious if I had the right ingredients! No corn flakes, but I swapped pretzels that I needed to get rid of. No pickles but I had peperoncini juice! Double dipping is genius!

[@tonyajohnson3450]

I bought a little whisk because of you!! Now I can't find it!! Is it over there with yours!!!???😂😂😂 I love your recipes!! How's the family?❤❤

[@thenarddogcooks]

😂 the things are so adventurous! The family is doing great. Thank you for asking. Hope all is well. ❤️

[@lorrainethomas241]

Looks delicious! Crust is a food group, right?

[@thenarddogcooks]

🙌🏾 😂 its the one at the very top of the pyramid! the best food group ❤️

[@Syl839]

Oh yeah, thanks for the cashew butter instead of v butter. Will try it.

[@vansicklejacquie]

Looks delicious! Love this.

[@maryellenhoscila2904]

Just found you! Thanks for this lovely demonstration!

[@anankha82]

Starting to slowly go vegan and I got my tofu presses! I'm excited to try this recipe out!

[@kellidrum6539]

This looks amazing!

[@hclyrics]

1:09 Yoooo, the little whisk! 😂

[@amymcmillan3796]

Looks like a Masterpiece!

[@VikieAdams]

I can't wait to try this!!!!

[@jasons2967]

Thank you chef, this was amazing!

[@bleuwild6796]

Looks fantastic!! Thank you

[@kelyceallen2693]

We need a spice class! How do you be deciding on which spices to put in where

[@johnpuntenney4596]

Yum, can't wait to try it!

[@melissatunink6248]

I just love your channel. Thanks so much.

[@shunwilliams6180]

You’re such a inspiration 🔥🔥🔥

[@libbyadler9360]

I need to try this. It looks great!! What do you serve with this?

[@JOanneAnnese]

😮just typed in nard dog Cooks because I haven't seen any videos lately and boom I was unsubscribed.. WTH😮😮😢. IM BACK IN THE GAME this looks fantastic

[@thenarddogcooks]

😲 how did that happen!? I haven't seen you in the comments for a while so I've been wondering. Happy to know you're back and well! 🙏🏾❤️

[@hugitkissitloveit8640]

Cuties- the both of you ❤

[@savvyshopper1286]

Thank you!!! I want to make this asap!!!😊

[@lizbethanne109]

You are sooo fricking funny❤ The recipe looks amazing, too😂

[@laramccallum2946]

My mouth is watering!!

[@keeganthevegan4758]

I love your videos and vibe and really wanna give this a go, just wanted to mention for anyone not aware, most cornflake brands aren't vegan as they are fortified with vitamin D3 containing lanolin (oil from sheep that keeps their wool moist). Little something to bare in mind if you wanna keep the recipes vegan :)

[@FF-li6zj]

Try freezing the tofu. After unfreezing and pressing out the water, it has a spongelike texture and soaks up marinade even better.

[@mariebourgot4949]

Thank you for the video! :)

[@axMf3qTI]

Oh this is a oven recipe, that's even better. Though I had to to start frying.

[@daviddeane3163]

I'm glad I found your channel but I'd like to suggest one thing that many "nutritional informants" ALWAYS neglect-people like myself with NO TEETH. I used to eat lots of nuts, loved crunchy veggies & the like but, since having lost my chompers-it's been kinda hard to find the right combinations of foods that I like to eat. I thought looking into Vegan style cooking I might find something, and I have, just not enough. Just thought I'd get your gears turning...

[@--ag]

First l tried some chickpeas, delicious. I just tried tofu and l can’t believe how delicious it is. All this time, all these years. Please people try it 😊❤

[@suzannemccabe386]

Love your videos ❤ And this tofu looks Awesome, but I can’t handle spicy 😕

[@wolfdreams2000]

Oh. Myyyy....😋 Thanks! 😊

[@sandralutz-rodriguez2864]

Looooookkksss so good! Totally gonna make that!

[@Rebekah-shortymcfly7]

You're hilarious with the mini whire whip being lost in everything 😂😂

[@theresam5388]

WOW 😳. I need to make this NOW, So delicious l👀king 😋🤤🌱

[@caitybelle]

Oh this will be happening

[@stephanyg.8717]

I’m too lazy but for this recipe I might just get a second wind. Love the music. Is it Ramsey Lewis?

[@dnm5373]

Looks really Good

[@DK-qj7cr]

TFS…does the marinade penetrate all through the tofu? That is my pet peeve against tofu(getting flavor all through), though I keep trying 🤦🏽‍♀️🫤🤔🥴

[@RonsonDalby]

Freeze your tofu then thaw (doing it twice can be even better). This opens up the tofu pores and allows better penetration of marinade.

[@angelad.8944]

@@RonsonDalby I was actually going to ask about this technique. I think it's worth it to try both ways and see what your preference is. You might even like both. ☺

[@Rachel-sv9pq]

This looks 🔥

[@Syl839]

How on earth did it occur to you to do the cornflakes thing? I salute you!

[@thenarddogcooks]

🙏🏾 method from an old magazine 😊

[@sanjaynahar2161]

Brother, could you make another video of this but with oyster mushrooms instead of tofu?

[@hobbyhobbyhobbyhobby]

bro i submitted one of your chic pea recipes to my work as a healthy vegan option and won $25 lmao thank you

[@adamjohnson4821]

"I'm a big kid. Dino nuggets" well that is ANOTHER chief I'm subbing to.

[@portisleft6483]

Looks delicious

[@sheriweistaner9462]

BEAR PAW OVEN MITTS!!! MUST GET NOW.

[@shortsbox]

What is the food processor you used? I saw the list for products used and thought oh good! Then it seems everything was listed but the food processor .

[@symone3113]

Looks dang good❤

[@raeraesma]

Yum! 😋

[@blackeneddove]

Why did I *JUST* realize you have the same name as that character from The Office?? 😂🤦🏽‍♀️ I didn’t notice it until I saw “the nard dog” 😂

[@carina7886]

Do you have a cookbook? 😊

[@catherinebaker1044]

Oh yeah nice and quit that so lovely 😂 thank you

[@laurar9748]

Baby whisk found time to get pickled before his appearance.🤪

[@thenarddogcooks]

😂 right!

[@maryannwabalas510]

Yum

[@brianrosenthalbudack]

Do you not like the freeze over night after breading method?

[@thenarddogcooks]

I haven't tried that after breading.

[@jessicac4751]

....what? I've never heard this method either? I wouldn't think that would be good because it could make the breading more soggy. I definitely freeze the tofu before I start messing with it. I actually always do a double freeze and thaw before I cook with tofu.

[@brianrosenthalbudack]

@jessicac4751 breading does not get soggy because freezing is a drying technique. I pre salt tofu and or mushrooms like you do with meat proteins. Wash it off. Let it dry. Than double batter and freeze. This allows it all to set and dehydrate out excess liquid.

[@Badchocobo]

Imma try this, but imma make my crunch with crumbled toasted Ezekiel bread, cause i need my fiber😅 And my buter from pine and pistachios 🤔

[@austinwalker3737]

I know this is a cooking channel but I’m dying to know what your beard looks like with a looser braid. 😂 I’m gonna subscribe in the hopes it appears in a future video.

[@XEyedN00b]

Ziplock bag + rolling pin to crush cornflakes :)

[@shunwilliams6180]

Yummy ❤❤❤

[@cminor99]

YUM!