Tofu Recipes I'm Currently Obsessed With

[@Kpop_Metalhead]

Ty I'm definitely going to try the two fried ones. My sister-in-law is the only vegetarian in the family and she always gets the short end of the stick at dinners so I'm going to try to make these and bring them to the next family gathering.

[@vilerasalka]

That is very thoughtful! You're a nice person.

[@listenoutloud1442]

that’s so sweet

[@Warwck24]

❤

[@itzablackcat]

Animals always get the short end of the stick. You can easily make all-vegan food but you don't care that much about animals or your vegetarian family member. Animal abuser.

[@itzablackcat]

@@vilerasalkanice? lol there's nothing nice about supporting animal abuse

[@kellyltyler]

The last several videos have been so wonderfully cozy yet approachable. I’m loving this style with the voiceovers and the simple, healthy, inexpensive approach. It’s been inspiring me! ❤

[@SarahsVeganKitchen]

So glad to hear that. 🥰

[@hannah-lk3oc]

If you’d like to up the nutritional value of the egg sauce, I’ve been adding a bit of finely ground pumpkin seed. It keeps a similar eggy flavor without me even really needing the black salt. It’s pretty good!

[@kindan97]

I'm loving seeing all these vegan things. I've recently started having health problems that have caused me to cut all red meats and I've never been a pork person. I do still eat non vegan/vegetarian foods. But seeing all these ways to prep what has now become normal for me is so helpful.

[@YGYRWYFTDD]

I'm not even vegan but the egg substitute is really helping out while these egg prices are out of control right now 😭

[@DubyaDean]

You don't need no eggs, not never ever again! 🙂

[@SuperPogacsa]

Same with meat. I'm not a heavy meat eater, but my waller is still suffering. Good thing my kids eat everything, lol.

[@scrane5500]

I have a family history of Cancer so need to avoid eggs and finding substitutes that aren't ridiculously expensive is tricky.

[@JayJay-ue3xy]

@@scrane5500 how sad that you think eggs cause cancer when its loaded with omega 3 and other cancer fighting nutrients

[@marianna7702]

Eggxactly.

[@jjbutterbeans1515]

I've been vegan for over five years and have just started eating tofu in the past year. I found a recipe for breaded tofu nuggets and loved it. I'm excited to try more recipes with tofu. So thank you for this video!💕

[@TheCrBrox]

It's so hot in Australia and the tofu lettuce cups seem like the perfect summer dinner! Thank you for the ideas, can't wait to try them

[@bf9436]

I purchased a Caraway pan using your link. I LOVE IT! I love that it contains NO forever toxins or any other toxins. So now I have a non-stick pan that will not put toxins in my food.

[@SarahsVeganKitchen]

Love to hear that! We love our Caraway 🫶

[@rachelam18]

I always put ginger in the freezer now after you mentioned it in a previous video. It’s probably the best hack ever 😂 It’s so much easier to grate and I used to hate the stringy, fibre pieces in my food when I used to grate it before but you don’t get that when it’s frozen 🤢

[@patrankin7653]

"When did people start using an idea as a hack??"

[@oleanderhawthorne510]

​@@patrankin7653 language is constantly changing. 🤷

[@tosca...]

​@@patrankin7653 Oh my lord! I think this every time I hear or read this word. I've come to despise it!

[@childishgampino]

This video seems extra sassy and it's incredible. Sauce Stache has a good tofu Philly cheese steak recipe that we've been making lots of, but I've been looking for more "simple" recipes like these that don't take all day. Great vid!

[@kimberlywalls9869]

Tofu is so versatile! You can make it taste like meat, cheese, eggs or use it in desserts! Thank you for these delicious recipes Sarah!

[@rachael2916]

Happy to see a new video! We’ve had to cut costs recently due to a life change out of our control. Your videos have given us a way to cook good food and save money while doing so. 😊 We’ve been making a ton of your recipes. Actually am eating the garlic noodle soup one right now! Thanks for posting these videos, we’ve loved everything that we’ve made so far. :) can’t wait to try all of these ways of cooking tofu in the vid.

[@donnybgood2071]

I can’t believe how far along we’ve come with reinventing tofu recipes, it’s quite amazing❤. I appreciate you aLL and this channel for giving such great insight❣️ Have a lovely day aLL🙏 Time to go eat.

[@chapman1569]

I did the gochujang tofu, I didn't have 3 Tablespoon of gochujang and what I had was dried and sticky. I dissolved it in the rest of the sauce with a bit of water as well and I use the immersion blender to mix it well. The remaining gochujang that didn't dissolved were strained. One tablespoon of gochujang was enough for me, it had plenty of taste and was not too spicy. I served it with rice and green peas to lower the burning sensation.

[@madelineappel7517]

All of these look fabulous. I sometimes miss a runny egg on toast so I'm excited to try the pan fried tofu with "egg yolk" sauce and the lettuce wraps look like an awesome lunch idea!

[@kristeniszler]

Love how simple these recipes are!! Also, the tiny block of tofu is so cute, I have never seen it sold like that before!

[@cbabick]

Really enjoyed this one. I'm almost prediabetic, so I am doing no sugar/low carb, but I was vegan a while ago and still enjoy vegan meals with some adjustments.

[@christophercarter9036]

I am in no way a vegan or a vegetarian, but I am a huge fan of doing meatless meals a couple of times a week. I enjoy tofu a great deal, but I only have like 2 recipes. Thank you so much for the tofu inspo!

[@poinsettia12]

Go and check Fitgreenmind channel to get more tofu recipes which are delicious:)

[@inagadda1976]

“Silence, insolent mortal.” That was just the best part of my day. XO Davita

[@Hjoranna]

LOL, I wanted to say the same thing but you beat me to it!

[@FocusedFighter777]

Yeah, nice. Also, I could listen to her voice for hours, so well spoken and soothing. Wish mine sounded like that.

[@Gerdoch]

This is giving me inspiration to use more tofu instead of more expensive proteins like Impossible or Beyond Meat. Thank you!

[@mochavibez]

I recently got diagnosed with IBS, after some really severe flare-ups and e.r visits. I have to cut out the majority of food I normally would eat, and i'm finding most of the recipes you make on this channel are safe for me too eat (as long as I cut out soy/onion/garlic etc) so thank you! I've been loving going through these videos and noting some recipes I want to try cook soon

[@patnewson6908]

What do you use instead of tofu - in recipes that feature tofu?

[@NikkiLove9022]

As always, I need to try ALL of these. The tofu with the 'yolk' sauce reminded me a bit of hollandaise! Definitely want to make that just to eat with everything. xp

[@sweatedtrash1743]

i had to clock out and try the buffalo tofu bites. OMG. I tried making a healthier ranch with them (parsley, a bit of yogurt, hummus, lemon juice, white pepper). So good.

[@annaquint9412]

Before going vegan the only animal product I kept hanging on to was eggs. I would eat a fried egg with runny yolk every morning. I've been missing it quite a lot so the second recipe sounds great and I will definitely try it out!

[@msjazz73always]

That will be hard for me too because 1. They provide the vitamin b 12 vegan eating is lacking and 2 I love my chickens and feed them well so their eggs are bar none to store bought

[@LKMNOP]

Thank you for the tips about breaking it into pieces rather than cutting it and using a spatula. Most cooking channels don't tell those little bits that can make or break a recipe.

[@purelightlove8888]

I love this idea✨🥰✨ I tweaked the recipe a bit because my body gets very ill if I eat too much grease, so I have an air fryer and I broke up the tofu, seasoned it & put it into my air fryer. I didn’t have too many pieces in the basket it was done perfectly in 11 minutes. many thanks for your Awesome channel!! 😋

[@TheDarrenH30]

I tried your Korean tofu and you are clearly the Queen of Tofu! I’ve tried several of your recipes now and you always nail it. I can’t believe the texture and crunch I got from this. That’s something that always eludes me when making tofu. Outstanding! Thank you.

[@arj-peace]

Legit one of the best tofu vids I've seen in a long time. Some new ideas here, all easy and doable. Thank you! I also really like the efficient format.

[@giusigurl7971]

i do the fried egg tofu for my breakfast sandwich, i'm going to add the yolk!! so good!

[@onipot9639]

I am a vegetarian (and sometimes pescatarian on special occasions) . I eat eggs, but your 'vegan fried egg' tofu looks incredible and I can't wait to try! I love tofu, and did even when I was a full on carnivore, and your recipes are soo inspiring. You also made me realise that tofu presses actually exist!!!! Which is crazy!! I have just been putting saucepans on them for the longest time!!

[@scrane5500]

Haven't been able to eat fish since finding Ocean Conservation Namibia's seal rescues here on KZbin and seeing all the damage nets, lines and hooks cause to all animals not just fish.

[@aleksandrasivolob]

My husband and I are eating the gochujan tofu and it’s sooo good. Thank you for the recipe!

[@raajks2489]

Thank you for the cool recipes! ❤ have been lacking inspiration and I’m going to try all of those. Also, the tofu slices you made in vegan yolk sauce recipe can be used instead of chips in chilaquiles for a high protein breakfast. That would be so yum!!

[@richardwallace6313]

the problem with substituting more rice vinegar or dry sherry for mirin is that they completely lack the sweetness of mirin (same for Chinese rice wine). Perhaps try rice wine with a couple drops of maple syrup? I have never tried gochujang but will look for it. I usually sub some made-up concoction of Calabrian chili paste (also fermented, albeit lightly), Sriracha, and god knows what else whenever I see Gochujang in a recipe. There is a Korean grocery nearby (more than one actually)--used to go there for miso for decades before the pandemic--and might need to visit again, assuming it is still there.

[@shanaya-leilandow9608]

I love this video and I have made two recipes from it and love them. I just have a question for anyone who can answer. With the crumbed tofu fingers, would it taste the same if I froze them after crumbing and make a big batch? And if I were to do that do I skip the freezing and thawing beforehand? I’m just wondering because my family usually have crumbed chicken once a week so I was going to make these instead but it would be great to make them in a big batch to freeze. I also made marinate them in a garlicy marinade after freezing and pressing before crumbing. (Also will this change anything if I want to freeze them) Sorry for the novel lol, if anyone could tell me their experiences with this that would be great 😊

[@elishasummers9517]

The lettuce wraps look so scrumptious.

[@matgonzalez6272]

I cannot wait to try the Gochujang-focused recipe. You laid out the recipe in a much easier to understand way than most videos on it that I’ve seen

[@Lea.Mariel]

the way you cut the tofu at 3:30 is so satisfying

[@nessnixtony]

Great recipes and tofu tips (I second the freezing & potato starch). After more than 30+ years of cooking and eating tofu, I even found a couple recipes (the gooey egg one for sure!) that I'll be trying out. If you're someone who doesn't want to use a non-stick pan or can't afford those pans, a well-seasoned comal works excellently to fry tofu crispy, without sticking and all while using a minimal amount of oil.

[@NeeliaYna]

I'm not vegan (vegetarian for 3years until I got a medical condition) but I try to reduce meat as much as possible while staying healthy and your channel is so helpful

[@brennaag]

I really appreciate how you explain why you cook things in different ways.

[@juanstar]

Another suggestion i have for you is Tofu Sisig. Its savory and really good with rice if you're into that.

[@Flareontoast]

As someone who is not actually vegan, but has been replacing a lot of animal products, this video is much appreciated! I've never been sure how much the freezing and thawing tofu helps, but I'll try it out next time. I think I'll try the first recipe especially. I baked tofu a while ago and I think I cut it too thin and it got super dry and chewy

[@tangerinetangerine4400]

Freezing tofu really helps! Once defrosted, it's much easier to squeeze it dry and the texture is firmer and chewier. It saves me money too because I buy lots of tofu when it's on sale, and then just throw it in the freezer. So I always have some there. I still keep some fresh tofu in the fridge for occassions when I can't wait for the tofu to defrost. ☺️

[@tangerinetangerine4400]

There's no need to cut it too thin, maybe yours baked for too long? Dry tofu is no fun. But when that happens I would just use it for noodle soup. ☺️

[@Soph18]

Made this for lunch and it was soo spicy over rice. I ate it with cold leftover stir fry bok choy and it countered the spiciness perfectly.

[@katherinekelly5380]

I’ve really gotten hooked on making Burmese tofu using lentils, beans or chickpeas - I really like the texture after frying as I have a knack for turning firm tofu into pencil erasers when i cook it. Plus I find making Burmese tofu super cheap 😄 I plan to try a few of these recipes using it 😋

[@lauratempestini5719]

I really appreciate your natural and peaceful delivery!!

[@nataliem6071]

Looks amazing! Love the use of lots of garlic and onion powder.

[@NY_LA]

Literally going to try every one of these recipes! One thing I love about being Vegan is how much fun and innovation it’s brought back to my cooking. QUICK QUESTION: Can you freeze the vegan yolk sauce from recipe #2?

[@sourgrapes716]

the egg thing is so creative wow, you're killing it

[@katiebug8771]

I love those mini blocks of tofu, they’re so convenient for a single person. Great recipes too, thank you!

[@edyann]

I love tofu. Can't wait to try your recipes. Thanks!

[@SarahsVeganKitchen]

1st comment award 🥇🙂

[@edyann]

@@SarahsVeganKitchen Aww.. that's so cute. Thanks, Sarah! ☺🌹

[@niki420yuh]

If you truly love tofu, don’t bother freezing or pressing it ever again.. trust me. Comes out great either way and will save you a bunch of time

[@edyann]

@@niki420yuh I don't freeze or press tofu too much anymore. You're right! It comes out great either way!

[@johnnyvanilli3365]

@@SarahsVeganKitchen Hi, i wanna make the gochuyang sauce. I cant find the measurements on the homepage. Can you help please?

[@delaneyavenel1492]

I'm thrilled this video popped up magically in my feed this evening. I was just thinking today that I must look for some great ideas to try to give tofu another go.

[@rgriffin1402]

OMG! I am now craving every tofu dish you just shared. Everything looked so amazing!!!

[@amelieh9499]

my favorite tofu recipe is tofu "fish" sticks :) it's very similar to the buffalo tofu sticks but the tofu is marinated! i usually marinate it in lemon juice, dijon mustard, dried tarragon, and a tiny splash of soysauce but you can marinate in whatever u like! i serve it with boiled or mashed potatoes and some sort of mayo or yoghurt based sauce! great and delicious fishstick sub

[@madamehogan8553]

For initial crispy tofu, I marinate in soy and other sauces to taste, add black pepper and garlic powder and then a bit of nutritional yeast in the starch. Toast in the air fryer at 375 for about 10-12 min depending on the size of tofu pieces. Easy peasy and useful for many recipes.

[@nats5509]

🙌🏻 thank you for all these great recipes over the years, Sarah!

[@Makeda-vz3em]

I just made some and it tastes really good for the parts that did get the seasoning, but I suggest cutting it up into cubes so every part of the tofu can get seasoned because it is a lot of seasoning for the tofu to absorb it and if you cut it up cubes of the tofu seasoning and the flavor surface

[@Miekzz]

ok that eggy thing and the lettuce wraps are definitely going on the list!!

[@xweesnawx8x]

Showing my husband the first 2. He’d love this

[@Yorokobi224]

@1:52 I freeze, thaw, toss in oil and nutritional yeast then air fry at 425 for 15 mins. Toss in sauce

[@c0ldlight1]

Oh man. Those tofu egg style squares looks so amazing. I’m definitely going to hunt down some black salt and make them. I make tofu fried in a pan like that often, and having another topping idea is spectacular. You always have the best recipes.

[@jonsanders2069]

So I can get the quantities right, what size tofu block do you use for the first gochujang recipe? I tried it last night - delicious! But used a 250g block and I thought the sauce quantities were a little generous.

[@citigirlqueens6242]

regarding the non-stick pans - if you lower the heat and cook only a few minutes longer you don't need any oil or butter when browning... just a little bit of water here and there to stop the sticking.... If needed.. It caramelizes all things that I used to sauté.

[@geno5169]

I’m thankful I found this video on making different idea’s with tofu! Thank you .I was actually eating it with hot sauce heated

[@englishatheart]

Ideas* No apostrophe.

[@cindykaminaka6072]

I am not vegan, but do eat lots of tofu, family is Japanese. These recipes look amazing. The lettuce wraps are similar to Larb an I can definately make this as a choice. I will try all these recipes, I always have nutritional yeast in supply. Thank you.

[@injunsun]

@Sarah's Vegan Kitchen, you might hear from my husband, as when you mentioned, "Sauce Stache voodoo magic," I let out a genuine lol, and he is not ready to wake up yet. Beyatch. Meanwhile, gurl, I LOVE crispy fried tofu. I used to buy a brand at Meijer's in Michigan (a quarter century ago) that I can't find now, and the ONE Chinese restaurant in Knoxville that used to have a lunch time only, fried, sweet and sour tofu dish CLOSED!!!! (Mandarin House, Merchants Road) AAAAAAHHHHHHHH!!!!!!! And the other buffet that I ordered off the menu, either stir fried tofu and broccoli, or mixed veg, with giant bowls of steamed rice, also CLOSED!!!!! (Oasis Buffet, Broadway Shopping Center). Vegan used to be easier, by accident! Now, all the best places are out of fashion, and the new places are EXPENSIVE..

[@beegratefulfarm6933]

These are such unique recipes. Excited to make the eygg slices this morning.

[@Badxtc7]

I have tried the Gochujang Tofu. .. oh my godness it is delicious , My husband and I were amazed on how good it tastes, Thanks for sharing & your recipes and ingredients are always about to never fail even though I fine-tune a bit.

[@senyagwynn8121]

Each one of these look so amazing and yummy!!!😍😍 I am obsessed with water chestnuts too!!! I have at least a dozen cans in my pantry for lettuce wraps!!😂😂😂 I love lettuce wraps!! I can't wait to try your recipes$! Tfs💜

[@LeonardSibelius]

Thank you so much for the video! I tried the Gochujang Tofu but I couldn't find gochujang paste in my grocery store. A good substitute for me was ajvar sauce (I don't know if that is common in the US) and hoi-sin-paste. Can't wait to try the other recipes!

[@shirleylerma8290]

These look delicious, but I just wouldn't use vegetable spray, olive oil, or avocado oil, which is way better for you.

[@firesun.watermoon]

The gochujang tofu is one of the best I’ve ever had! Thank you for helping me love tofu again 💚

[@gonedeadforlife]

girl im jealous of your kitchen knife. that thing looks so nice to use.

[@MariMari-ny6si]

Looks delicious. Do you have a link for your chopping knife? I really need one like that.

[@7drunkenmermaids431]

Always looking for more tofu recipes, even though I can eat it by the block out of the packaging. These look amazing!

[@ratgerm]

THE BUFFALO TOFU IS SO GOOD! TY🥰

[@mal1cious_]

this is the kind of vegan recipes i've been needing

[@Cora.T]

There are a couple of instances where you mentioned pressing and freezing them to make the texture more meat like. But I personally don't enjoy the texture of meat, like at all 😂 so I was wondering if it is necessary to press for these recipes to work? The first one makes absolute sense as otherwise they won't crisp up properly, but is it also needed for the rest?

[@NavyAssassinOnBLAST]

These look delicious 😋 I am stage 4 with deliberately accelerated uterine cancer. The healthcare, pharma, meat industrial complexes don't like us woke whistleblowers. I am homeless & can't store perishables. Usually. I am in Vermont and winter's coming so I will be able to store a few perishables soon. These recipes look easy enough for me to try without waste. Blessings to you! Subscribed.

[@yamiles.4763]

Your gochujang tofu recipe is amazing. I‘ve been making it a lot lately & I always look forward to making it. I don’t really like to cook so that says a lot lol. Thank you so much for sharing your recipes!

[@gabriellalagace3198]

I loved this video so much! Simple, calming, and easy to follow.

[@pinkiepinkster8395]

I slice up some medium tofu and saute it in bbq sauce and serve it on sliced bread with sliced onions and pickles and eat it as a sandwich.

[@raine1988]

:O I havent tried freezing tofu before! I only press it. Thanks for the tip, glad I watched :)

[@SensationallySilky]

I'm not vegan and never planned to be but I'll be dipped if these recipes aren't tempting AF. Thank you for this!

[@casscara]

Great job. You're informative and pleasant to listen to and no added filler talk.❤

[@lilmonster90210]

bomb video !!! idk if you said anything about the ketchup variety u were using ? is it any good or just gimmicky? "blood ketchup"

[@angelatt7782]

Great ideas, thank you. Where is the code for the pans please?

[@LKMNOP]

Might I suggest that you try using freshly ground white pepper instead of black. It has a more peppery taste that lingers a bit more in your mouth. I'm not talking heat just a more intense pepper flavor. Or if you like it sprinkle little Sichuan pepper also. Just to switch things up if you get tired of making your meal one way all the time. Little things like that can make a difference

[@zepzour7391]

i've never liked runny yolks but that recipe I might actually try since it's not too too similar, also i've never seen anything like that on vegan youtube so that's pretty cool!

[@jeaniesherwood1738]

All of these recipes look amazing. I can’t wait to try them 😊

[@notsquido]

Not a vegan but as a tofu enjoyer: this video is very nice and helpful

[@ditz3nfitness]

I'm currently trying to experiment with cheaper protein sources in comparison to meat after I've moved out to pursue uni! Living on a budget sucks, but I'll have to try these!

[@tessnf]

Tried the gochuchang recipe it was wonderful!!

[@louisxiv5207]

They all looked really good. Looking forward to trying these recipes. Thanks!

[@naomilucindaa311]

I've been vegan for up to 10 years then found I was suddenly unable to digest things like tofu, beans, lentils. I miss tofu so much I find myself watching recipe videos, wishing I could still eat it. Has anyone else experienced this after years on the vegan lifestyle?

[@TheMavyStar]

Those sauces look amazing!

[@smokedsalt]

These actually made me excited to try and use tofu in new ways. I can't wait to try!

[@tiffanysailor8410]

New subscriber 😊 Loving these recipes. Now I have to binge watch them all 🥰

[@PabloBridge]

trying to eat less meat and love tofu. Great recipes! so easy to follow! You’re a gem! Thank you. Subscribed!

[@scrane5500]

Love this! Still can't believe how bad a reputation tofu gets for phytoestrogen while all the estrogen and progesterone in dairy products is completely ignored. Thanks so much for posting

[@HeronCoyote1234]

The tofu with runny “yolk” reminds me of Eggs Benedict, using vegan ham, of course.