IS Tofu BETTER Than Mozzarella??
Вставка
- Опубліковано 16 тра 2024
- Go to mudwtr.com/saucestache to try your new morning ritual
IS TOFU Better than Mozzarella?? Maybe. But better how?
Taste, Nutrition, Texture? I wanted to do a little dive into the nutrition, taste and texture of tofu to see if it matches up with the super popular cheese Mozzarella!
I wonder how many people are going to be suprised by the results!
----------
Recipes and More Stache: Saucestache.com/Linkbush
#saucestache - Розваги
Go to mudwtr.com/saucestache to try your new morning ritual
What if you try to blend the tofu with some avocado oil and some kind of stretchy melty binder?
I make tofu mozz and shred it for our pizzas...also it freezes well.
Thats awesome!! Shredded would be a good idea!!
Sounds great! What's your recipe?
@@taylordimauro7015 I use the recipe by the blogger “itdoesnttastelikechicken”
Watching this video as italian is ... interesting. You are extremely creative, and I am all in in learning new delicious way of eating tofu :)
Vegani si ma non bugiardi ❤️
Thank you! 😃
I've always thought of tofu as being more like the equivalent of farmer's cheese, quark, ricotta, etc. Just doesn't have the stretchiness of mozzarella. Pretty much all unaged white cheeses (and tofu, and even pepita "tofu") are incredibly similar, though.
Thats the 1 part where mozz wins... the stretch and texture. But taste and nutrition I personally think tofu wins every time!
I think it’s probably most similar to paneer cheese
Tofu is also half the price of Mozzarella. I make queso fresco with tofu and my Mexican food loving friends can’t tell the difference.
@@trizhaayhow do you make it?
@@trizhaay and cotija too! That is one of my fave tofu-based cheeses to make, basically interchangeable with feta.
We have an amazing company in the U.K. called Julienne Bruno that has a product called ‘Burrella’ (a burrata substitute) which is coincidentally made with soya milk
Tofu is just great stuff. I love smoked firm tofu sliced on some bread with vegan violife butter and a sprinkle of kala namak salt.
Yeah, super super good!!
Where do you get it, or how do you make it?😊
smoked tofu tastes so much like ham!
@@yolandaquimby3489 I've gotten smoked tofu from walmart but I live in the north east
@@yolandaquimby3489 "Where do you get it, or how do you make it?"
I'm from Germany so I think I can't tell you where to get it. But I bet every good sorted super market should have it.
❤❤❤ gonna try!! Monica soooo cute!! I like when she gives her take on the recipe!!
I love this tofu prep technique! I always boil my tofu for Asian soups and curries as this texture is just so great for it too! And the moment you asked Monica about the crust or no-crust piece was just so thoughtful! I love the energy between you two!
Love what ur doing with tofu so so much. It just solves so many things, flavor, health and Marcos baby!❤
OMG I'm definitely going to make this!! Especially that sausage recipe, looks so good and easy!
Good stuff, love the idea. I will try this !
Yeah it just works, really simple replacement!! Thank you
No animals were harmed in the making of the images for this video
Boom
looks so good! Im gonna try this but blend it with some tapioca starch. :)
cant beat it!! That would make it creamier for sure and would melt
I'll have to try this , thanks !
I really wish people would read more. Fearmongers out there saying tofu is bad or phytoestrogen is bad. Phytoestrogen is found in so many vegetables and legumes and has been scientifically proven to be beneficial to overall health. I LOVE your videos and can't wait for more.
Same... that argument always drives me nuts.
Yes, same alfa males clutching their pearls over the phytoestrogens in tofu are slugging back beer which contains phytoestrogens from the hops.
@kenthanna alpha males are a myth, too. In the entirety of the animal kingdom, the only leaders of any group of animals, especially speaking about wolf packs, females are the leaders. The alphas are always female.
So lactic acid is the key to neutralizing tofus bitterness? Great to know! Also you guys are looking super fit!
Btw coming from a pizza chef, you can get better flavor out of your tomatoes if you just squeeze them by hand. Blending the seeds releases some unwanted bitter flavor.
There's a brewery in Cleveland that does a tofu ricotta for their vegan pizza, which I think is also a smart move
Thats awesome!!!!! Next time Im up that way ill have to find it? can you share the name!!
@@SauceStache Masthead
@@SauceStache Masthead is the brewery. I recall you mentioning you're from *the heartland* at some point, Cleveland Vegan, The Green Kitchen, and Cloak and Dagger (fully vegan cocktail bar and restaurant) would be my recs if you're in the area. There's also a vegan deli that recently opened up and Frosty's the vegan bakery and ice cream shop. And Ohio Pie with their vegan pizza options and cookies. Bad for sticking to a diet 🤣
Thank you very much for your Video 😊
Nice, looks yummy
Yeah it was really good!!
Love it! This is what I do when we get pizza, I get a no-cheese-spinach-broccoli-and-mushroom pizza and sometimes throw some slabs of tofu on there if I'm feeling like the veggies aren't going to sate me. Tofu makes this lifestyle so easy. *high-fives*
when I'd make pizzas for myself I'd shred in some tofu with the cheddar to save on cheese and it'd turn out amazing, though I should definitely add a few more seasonings next time
Looks good and would be very cost effective.
Much cheaper! Should have mentioned that!
I mean... the melting part of mozzarella is the main thing about it so this wouldn't really serve as a substitute
Good nonetheless of course, but the protein chunk crumble instead of sausage is the actual cool thing here imo
I love the videos and enjoy the amount of creativeness. I CAN'T TAKE ALL THE "likes" IN EVERY SENTENCE.
I make my own tofu! I’m definitely going to use some on pizza, it is basically made in the same way cheese is made ❤ thanks again for new thinking!
Thats awesome, homemade comes out even better!!! especially if you can use a bit more acid in the coagulant stage to make it a bit more sour??? idk if that would work
@@SauceStache I actually bought some negari, I was using fresh lemon juice, it tastes very fresh and a bit more sea salty. I’m going to use half tonight I think and make a sweet & sour sauce to go with it :)
In all honesty, once I got past the amount of pulp I kept making a hell of a mess with 🤣 I’ve got it fine tuned now and used the okari to make cookies, I’m very happy I experimented!
Awww that was so sweet how he let her pick which part of the pizza she preferred 🥰 alsoooo TOFU ftw 😋
Have you tried any recipes with pressed tofu? It's a special type of tofu that is only found at Asian grocery stores and is different from extra firm or super firm tofu. It's amazing.
Yeah, pressed tofu is wild!!! I love it, need to do more with it on video though!
LOVE IT! 🤗. LOVE IT!💞
Thank you! Cheers!
My late husband and I loved eating our tofu...
Tofu was my number one to go to use .
I think I may start going back to it..
Love it,!💞 Love it everything about it! 👍
@@SauceStache
No Thank you!🤗👍
Tofu also wins by sodium content. 👌🧂
Boom!!
And sustainability and being cruelty free Etc etc etc
there’s not that much sodium in a serving of mozzarella lol
@@someguy2135 💯💯
@@someguy2135ever think about the habitats that get torched to give way for soy fields
The stores in Japan sell pre-shredded tofu cheese that’s pretty good, doesn’t quite have the same tang that I’m looking for so I might have to experiment with making my own but it’s nice to have something quick and easy when I’m feeling lazy.
Reminds me of your fermented tofu cheese video from years ago.
"You like the middle or do you want the crust?" Now that's love.
Could you use a thickener on silken tofu to get a melty cheese?
Hey what happens if you put the tofu in a blender with some of the lactic acid and add some cornstarch plus maybe some chickpea flower then put it in a pot and boil until it thickens then put it in a mold to let it cool. Wouldn't that make it meltable? I think it maybe would?🤷♀🤷♀
totally would!! I was trying to keep this recipe as minimal as possible, but you can do cornstarch or even better tapioca.
Chickpea flour would work great...
You can also do the starch with kappa carrageenan for a more realistic texture
There's a rule of thumb in journalism that if the title is a question, the answer is always "no". Gonna go out on a limb and say this video is not a counter-example.
Since it doesn't melt I would not use it for that, mozzarella is top tier for me.
This is like asking "is cotton better than wool?". It depends on your needs.
I wonder whether you could get closer to molten mozzarella by using silken instead of firm tofu and maybe something like tapioca starch as a thickener.
Can you make a liquid cheese like Miyoko's mozzarella?
What about crumbling it before boiling? Would the taste be more homogeneous?
Add some tapioca starch to get a bit stretchy
Toffozzerella 🎉
YES!!!! Love that
MY MAAAAAAAN!!! ❤
MY MAAAAAAAAN!!!!!
could you use the juice from capers to flavor the tofu?
Yeah, you would end up with a different taste because they are a bit more salty.
@@SauceStache Thank you! I really like the caper juice. I just got back from the store, so I'm going to try this (maybe on some tortilla chips?
I think I'd like to try liquified, seasoned tofu. Drizzle, drizzle 👍
Wondering (being definietly not a culinary expert) if a little more lactic acid and salt could get a feta like taste?
Yes. Very much so. Also letting it dry a bit more
@@SauceStache may try that next week in my chickpea salad cause feta is getting pricey and I could always use more protein.
What if you used a softer tofu like a silken, would it have a more cheesy texture?
Personally I think the firm has a closer cheese texture, silken has too much water to be cheesy imo
This would make a great vegan poutine!
I love tofu.
If you fermented (in other words, intentionally spoiled) soy milk and made tofu with that, would you end up with something even cheesier?
If you mixed the tofu with a plant based cheese that does Mel and stretch. You would get a very close approximation. Often you find more than one cheese on a pizza anyway.
I am not vegan by any stretch but I do enjoy your channel and looking forward on trying a couple of your recipes, BTW that chonk steak looked amazing!
Oooh, try grating the tofu instead of crumble 😊
YES!!! Such a great ;) idea
I mean you proved they are similar
I eventually realized mozzarella practically tastes like nothing. I liked the stronger cheeses since you can actually taste something. lol. This looks awesome! I haven't tried tofu on pizza yet.
Yeah its funny how people will say it doesnt have a mozz taste... like what is that hahah
Good mozzarella has a nice milky and creamy taste, as in it has the taste of fresh milk.
I’m not trying to be rude, but people who say mozzarella tastes like nothing must’ve not had good fresh mozzarella, and I’m not talking about the low-moisture stuff you put on pizza.
@@TundieRice I had mozzarella in the way most people do - on pizza and whatever is in the store.
I wonder if silken tofu would melt?
It doesnt, its just really soft with high water content.
No cows suffer in the making of tofu. So the choice is easy.
Good video demo. Let’s remember tofu is beans, soy beans. Buy organic and enjoy.
Love this idea and worth a trial for sure! I think crumbling the tofu really finely would give more of a grated parmesan effect- parmesan not being very melty either.
2:28 Cordyceps? The zombie fungus that takes over insects brains? We're going to make it angry at us?
cordyceps? Wasn't that the fungus in The Last of Us? 😅
Yup, but fictionally portrayed. Cordyceps has been used in Chinese medicine for thousands of years. Super beneficial
@@SauceStache oh, that's quite interesting!
Tofu for the win! ❤
YAY!!
Tofu is a form of cheese but more akin to paneer or feta or bulgarian cheese which i strongly suspect its historically linked to... And your comment on the making of tofu and cheese is exactly the point.
Tofu is not a "form of cheese" it is a bean curd.
It's like saying that a frozen non-dairy dessert McDonald's is the same as custard from Culver's.
@@harshalshah4685 but it is a form of cheese, and the process by which tofu is made and feta is made is almost identical. Benjamin Franklin and the English sailors who encountered it in China and Japan did call it a cheese in their accounts. I feel that probably in central Asia the basic recipe came about and from there followed the Bulgars west to Europe to become feta (or сирене), went south to become paneer in India and east to become tofu in China. The distinction between soymilk, buffalo milk and goats milk seems mostly cultural based on available resources in that earlier period but does not radically change the end product. At the Indian grocer I go to paneer is often replaced in packaged foods by tofu and I mentioned the possible common origin of these two types of cheese and she said that was probably likely. I have even found mezze and tapas dishes in Greece and Spain using some form of cheese that resemble the way we cook tofu in the west many times.
I think this is a fun video, but ill always choose cheese.
Are apples better than oranges? These are two different products commonly used for completely different purposes.
Different taste, different texture, no comparison.
Tofu wins all!
Boom!! "well I do wish it melted".... haha
Wait, how is Mozzarella salty? There's nothing salty in or about it.
Dude, read the label! It has salt!
No never
As a man, it is not a good idea for me to consume estrogen-rich soy-based tofu.
I am not upset. There are many recipes, books, and UA-cam resources to make DIY plant-based cheeses.
The same is true for DIY plant-based non-soy tofu.
Yes, plants other than soy can be tofu.
The information is not hard to find.
It’s actually not hard to find the information that pretty much says that is a bunch of Bs.
It’s phytoestrogen rich, not estrogen.
Not the same thing, the body doesn’t absorb it the same.
A recent review of 38 clinical human trials found 0 evidence that soy affects estrogen levels in men.
There has been some small evidence that it actually decreases estrogen.
I myself am about to partake in a self study with bloodwork and looking forward to the results.
@@SauceStacheI would be interested in your results.
Bruschetta is not Bruce-Shettah
It's BrusKetta not Kedda, Ketta
“Better”? I mean I’ve been vegan for 20 years but this kind of title is just fuel for the anti vegan.
Of course it’s “better” for the planet and animals but it in no way tastes as good in typical Mozarella recipes.
Having just read handling warnings for lactic acid, I can't help but think that you should really go over that in videos where you use it. Because given your popularity, you have to assume that there are some who don't realize what they're handling.
Has anyone following this channel actually ever enjoyed a meal in their lives?
Probably more than you! Thanks for all the engagement on my channel. 😂
I've never been vegan, and probably never will be, but I subscribed a long time ago simply because the techniques he uses were absolutely fascinating.
I would dare to say Mozzarella wins, because it’s Italian. I haven’t tried or had tofu as a cheese replacement in a dish, that has most of the time cheese as a main ingredient. Would I be against it no. I could probably even like it a lot. But as long as my brain, sees cheese as something beautiful and wickedly delicious, it just not gonna win me completely over.
Aint no way its better mozza is just the goat
Im doing this soon, but tapicoa starch added...melty ...
Just did @merle liquid mozzy...came out great...great pull, melt🌱😋🫶
Totally would make it more cheesy!!!!
Yes...100%
Boom!!
..No
Yea
Dude, I like tofu. And you can convince me of a lot of things but tofu being a decent mozzarella replacement is none of them.
Chunk it up and toss it on pizza and tell me it’s not good.
@@SauceStache not denying its good as its own thing. But I dont see the qualities that would qualify it as a mozzarella replacement.
no its not ty
Mozzarella forever and ever - there’s no debate
How so? Not nutritionally? Or even taste?
@@SauceStache just for the taste ahah ;)
Tofu is sadness
Only to dumb people
@@SauceStachenot the best way to respond to your community, I’d say…but then again, who am I?
Are you serious? Tofu can never beat Mozzarella.
Unfortunately, no
No. Tofu is not "better", they aren't even the same thing.
Mozzarella is Mozzarella, and tofu is tofu. They each have their place.
Cheese wins every time.
Not nutritionally, not taste according to this test.
Cheese does win with melt texture but that’s it.
@@SauceStache
taste is entirely subjective.
Nutritional value is objective.
Also, why present the nutrition from a [per 100 calories] basis and not a [per 100 gram] basis? Are you using numbers to confuse viewers?
You show Mozzarella has 7.4 grams for 100 calories (40.6 grams), mozzarella has 18.22% protein by mass.
(7.4g ÷ 40.6g)
Whereas the tofu you showed does indeed have 10g of protein per 100 calories (91 grams), tofu only has ~11% protein by mass.
(10g ÷ 91g)
Just with this one breakdown mozzarella is shown to have a higher density of protein than tofu on a per mass basis. 65% percent more in fact.
or, you know, just use cheese.
no. soy based phytoestrogen...
Personally I would rather stay away from mammal based estrogens, you know since we’re mammals and that’s the estrogen that actually affects us, like the ones found in meat and milk.
I salute your phenomenal hability to cheat meat, but please don't compare mozzarella with tofu
No.
yes. Watch the video.
In short, no.
Wrong
tofu is not food
It is to millions of people around the world.
You just have the taste of a child.
Pe just not about to rat fake food. Either eat cheese or don't.
@@SauceStache nope I just know what real food is. Either eat cheese or dont . making fake cheese and meat is hypocritical.
@@garyhempel6316making cheese is hypocritical because milk wasn't made to be cheese