Get the recipes here ⬇️ https://thevegangym.com/how-to-make-tofu-10x-better Join the waitlist for our NEW (free) plant-based …
Get the recipes here ⬇️ https://thevegangym.com/how-to-make-tofu-10x-better Join the waitlist for our NEW (free) plant-based …
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Hey vegan friends! Thanks for watching! 😊 You can get all of these delicious tofu recipes here: https://thevegangym.com/how-to-make-tofu-10x-better 💪🌱
Ever since I became a vegetarian, tofu has become my favorite food. It's so good, but I'm always looking for ways to make it better! This was great inspiration, thanks for sharing!
I enjoy the music / sound effects.
Great video! 👏🏻 I love grating tofu and then cooking in the oven (no air fryer here) with whatever seasoning, great in burritos, wraps, and tacos. Also, grating it for an eggless salad is amazing! You can leave some tofu in tiny cubes so you have two textures of tofu in the salad…OMG, I may have to go make some now! 😎🫶🏻
Any ideas for peanut substitute?
Freezing then thawing your tofu is an absolute game changer for a more meaty texture. Also, don't use pickled garlic if you can't use fresh then use dehydrated granulated.
Hi we love you and thank you that is all
Very good, and nice t-shirt. Thanks for the variety. People who call tofu "bland" just haven't learned that tofu is like pasta: It's meant to take on other flavors, so of course it's bland. It has seemingly endless uses. Life would be a lot less without it.
Not even close to being vegan (been chowing down on some amazing roast pork), but always ready to go for some good food, from any "religion."
wrap it in bacon and deep fry it ?
10 times 0 is still zero..
… but I got to admit, your recipes look pretty tasty. Might give it another try.
The tiny handles on maple syrup jars are throwbacks from bottles that weighed 4-5 pounds and handles were necessary. We are fortunate that a little history is forwarded for fun and conversation.
I subscribed to you when you had like, maybe 10k subscribers or less. Now you have 80k. That success is well-deserved, your production values have always been so high and it likely takes a lot of effort to plan and execute each upload.
I recently made buffalo tofu strips with breading on them, and while they turned out decent, I wanted to see some other savory ways to use tofu.
This video was great. I also really admire your transparency in judging your own food, since you could have just as easily lied to us and feigned a highly-enthusiastic reaction after tasting each dish, but you chose to be honest and admit how you actually felt about each outcome. Also I'd never seen the "butterfly cut" before, a cut which seems to be both practical and aesthetic visually.
You are an awesome content creator, thanks for helping us vegans (and non-vegans) with making tastier vegan dishes.
Are these good to make for meal prep? Do they re heat well or stay "fresh " for a few days ?
Don't throw the baby out with the tofu water
@The Vegan Gym nice video. I actually love tofu, so I’m always looking for new recipes. I didn’t like it until I learned how to prepare it and leaned how versatile it is and how to make good use of its versatility. You had a couple of recipes I haven’t tried yet. Recently I took medium firm tofu, avocado and spices and made a really good vegan mayo.😊
Here’s some basic maths for you. Tofu tastes of nothing. 10 x nothing is still nothing.
For the PB recipe here, you can also use some tahini for the sesame flavor…it's not the same as toasted sesame oil flavor, if you were using that, but still good and close. Also, you may not want to cook nuts/peanuts at 400, like you did here, bc of the high heat making the peanuts have an unhealthy effect (says Dr. Greger)…based on my research, peanut butter is all made from peanuts heated to 350, so I don't cook them higher than that. Also, freezing tofu and then thawing it gives it a totally different texture and it seems (somehow?!) flavor…I'd highly recommend that! 🙂
You had me at "I'm so vegan I don't even use sponges: I just use tofu." B-] I also stole that joke, but you're welcome to use it if you credit me.
Your videos have helped me drastically cut down my meat consumption! Not knowing what high protein meal preps were available was a super big hurdle for me. Thank you for your high quality and informative content!
Very inspiring❤
I have been buying fava bean tofu. Looking for less fat in my diet. I like the fava bean one. But still looking for the best recipe though! Aah! you have microgreens! I am microgreens farmer, yay for you!
@TheVeganGym Leif, I am a big fan of your mission to introduce veganism to one million people. I have learned a great deal from your website, videos and podcasts and hope to eventually join the Vegan Gym. I love how your personality shines in this video. You had fun making it and I had fun watching it, even trying one of your recipes and buying your favorite soy milk the same day! If I might make one constructive comment, it would be to bring some of this joy and ease to your podcasts. It may seem trivial, but there you speak in questions, rather than declarative statements (your voice raises at the end of most points as if seeking approval). My ToastMaster training has made me super sensitive to this affected speech pattern. Awareness and modification of this tendency would lend more authority to your podcasts.
I appreciate being able to share this pet peeve!. I will continue to listen regardless of your speech pattern as I have much to learn from you and Daphne (a great addition to the team, BTW). Thank you for sharing such valuable information at no cost to the public. It is a powerful gift for all who follow your lead..Wishing you much happiness in your new home.😀
The reason there is a handle on the maple syrup bottle isn't to be practical, but to "look authentic" by reminding you of the old-timey days when stuff, be it syrup or moonshine, came in big ol' jugs with practical handles. The practice is called 'skeuomorphism' and used in a lot of things.
Had to look up the last recipe on your site to figure out what you meant by 415 minutes in the oven….. 400 degrees for 15 minutes. That makes more sense 🙂
I just want all foods to be crunchy
I completely agree! Soy milk is superior BY FAR!! These recipes look delicious.
So I made a really tasty sauce/marinade yesterday, just winged it on the measurements. But spooned in some better than bouillon (no chicken base flavor), garlic paste, oil, splash of water just to dissolve the bouillon, paprika, onion powder, white pepper. It made for some yummy tofu
I’ve never been fond of tofu – prefer tempeh. However, these recipes sound delicious. Thanks!
What do you do if you don't have an air fryer?
This was excellent! Except for the one with hot sauce (I have baby mouth), I’m definitely going to make these.
For the paprika, does it matter if it’s regular or smoked? Or is it just a preference?
ToFuture tofu press is great! It doesn’t split the tofu like the wood blocks can. Super easy to clean and use!
YES on the freezer hack. It has changed my tofu game
I sauté thin tofu steaks in olive oil, then add soy sauce, a little vinegar, red pepper, and green onion. Fast and delicious.
Thanks for sharing 👍❤️🙂