Tofu Sausage is my NEW favorite Sausage
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- Опубліковано 12 гру 2022
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Does TOFU Make the best Italian Sausage Sandwich? I think so.... this is really good and you wouldnt know it was tofu.. I would guarantee it.
This is a series that I keep coming back to, because tofu keep s impressing me more and more.
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Preheating your oven when there's stuff in there is the most relatable part of this video
hahahahhaha right? like I know I put it in there... why didnt I check
SAME. With my pizza stone EVERY TIME. 🤣
In a hurry once to clean the kitchen I put my air fryer in the oven to wash later and forgot when I preheated the oven a few days later. Melted it and stunk the whole house. Glad I'm not the only one who hides dishes in the oven though
@@cbeaucrawford omg tragic
@@cbeaucrawford I misread that as "sunk the whole house." XD XD
Honestly I'm just mindblown by how good ricepaper looks at a casing when you twist the ends. I can't believe we ever did it any other way. Awesome recipe man.
Thank you so much!!!
@@SauceStache fantastic 👏
Wow I love tofu and it's versatility but I never thought that you could use it to make sausage like this. Incredible! And I like that you used rice paper for the casing, great idea💡 You are amazing your videos never disappoint.
Thank you so much!! This came out really good.. it was better then I thought it would be!
I already tried using rice paper as sausage skin in the past, but when making seitan sausages, it won’t hold as good because of the humidity of steaming/cooking used for seitan
@@battistoberhoel8839
Maybe try the twisting of the ends like in the video?
If you take the tofu and store in a freezer bag and freeze for 24 hours or more. The pockets of water in the tofu will expand and a lot of the water will drain out after thawing. A good shortcut if you don't want to put tofu in the oven for too long.
I've had great success getting tofu to absorb seasonings by doing that. Also I may be leaving out some steps.
Incredible. I just yesterday tried making tofu sausage and it turned out more like a crumble. Then today you post this video. You’re awesome
Those look magnificent, and thank you for sharing your continued experimentations.
You knew exactly who you were making this video for thank you so much
This is amazing and I can't wait to try this!!!!! And thank you so much for making a sausage without using seitan. Finding a good GF, vegan sausage is like finding gold.
In place of aluminum foil I use silicone baking mats! They are washable, reusable and non stick!
ugh I REALLY need to get a few of those. Im going to order them now! Thanks for the tip and reminder.
Taifun (brand) tofu weiners are amazing, never thought of trying to make my own sausages from tofu. This is really inspiring, great vid!
Looks really yummy, can't wait to try it.
Thanks you guys.
💫🕊️
Awesome video.
I'll definitely make this quite often.
Along with my tofu scramble this will be epic! ✌️
Yummy gonna try this! Thank you for sharing this! 😚
You cleaning the floor was in fact absolutely hilarious 😂😂 reminded me of the pretend going up and down the stairs vibe but just sliding back and forth 😂😂
Wow!!! That’s amazing!!!! I have most of the ingredients. I will try to make it this weekend.
I must say Monicas opinion is extremely crucial every time
I love how much fun you have experimenting. Also it’s genius to leave some of the tofu white to create that fatty sausage look.
Thank you so much! All the other videos wrapped and steamed sausages in aluminum (ugh). Your aluminum use can be changed out for parchment so I'm so glad you demonstrated that the steaming is not necessary. Thanks again.
This tofu sausage seems amazing! Also the ingredients list is really simple. Can't wait to try it 😊 I would like to try that with chickpeas and maybe experiment with different type of beans or lentils. I am on a journey to eat more legumes
You can experiment like crazy as long as you have the binder and the base of flavors! That all sounds awesome really!
@@SauceStache as a binder can I use something different than methylcellulose? Seeing your recipes is the one that works better, but it's hard for me to found
@Eggplant, a channel called Recetas de Gri has vids on making cutlets from lentils and sausages from chickpeas. Her recipes are very simple and rustic -- she seems to be of modest means, and she's not a trained chef or a foodie, just an enthusiastic vegan. Her vids are in Spanish, but Eng.-lang. subtitles are available (there are some weird turns of phrase because of auto-translate, but the intention is clear).
@@eggplantphysicist7983 Sorry to step in again, but last night I tried Sauce's suggested substitute for methylcellulose, so I know which vid it is. ua-cam.com/video/xxCwybbbmfc/v-deo.html ...................... ...................... .......... He tested a few things and decided that the best is 1TB chickpea flour + 2 tsp psyllium husks + 1 tsp tapioca starch (or arrowroot). The husks are sold in large quantities (12 oz or more), but they'll keep, and they're also useful for gluten-free breads.
@@JJ21210 thank you so much 😊 I will look her recipes and try a different binder. Spanish is not a problem, i can understand a little bit 😉
They look great and you wrapped them so well in rice paper. I hope mine will look the same! 🎉
That's amazing, keep up the good work!
Hi from SoCal. I made this today but instead i used that extra super firm type of tofu and think i needed more water to the mix because my came out a little more crumbly than yours but still super duper good on the flavor and texture. Next time i will use the right tofu or add more water but omg this recipe was excellent!!! Thank you!!!
you are the best, and I like your lovely wife at the end, very nice that she comment on your cooking. I definitely will try this recipe. I love your channel, you are an honest and genuine couple. Wish you both a happy 2023, Greetings from The Netherlands. 💗💗👍👍⭐⭐
I could never get the alginate casings to work, I'm going to try the rice paper thing! Love your videos, wow! Also, you're really losing weight, it's very noticeable. Looking good!
Wow!! You are a real wizard in the kitchen!
I learn so much from your videos!!
Thank you so much!!!
Nice ideas in this one! Never would have thought tofu could make convincing sausage. That’s wild! Also, hilarious that you left in the top of your head while cleaning up!
the comment from monica at the end of video, just perfect
Excited to try it, I am working on my meat texture - for one of the many Italian sausage seasoning (I am Italian), this is another option to try: dry bay leaf powder + dry sage powder + salt + pinch of sugar. Italian cousine is about clean sharp flavours, where less is more. FOr my own version, onion, galic, origan and basil would be too much
The 'Italian' sausage sold in US and Australian grocers models itself on ventricina, with characteristic flavors of garlic, sweet or spicy red pepper, and fennel seed.
I agree that this sausage is more complex than necessary. Some mushroom seasoning + soy sauce (for umani), smoked paprika (smoke & color), minced garlic, red pepper flakes and fennel seed would be enough for Americans to recognize it as the 'Italian' sausage they've been exposed too. Americans would recognize sage as the flavor of breakfast sausage, mace as a characteristic flavor in German sausage, etc.
I want to try one as you suggest (bay, sage) but I may substitute sweet red wine for the sugar, as it would also provide some color.
Ooo, thanks guys! Will try; just made some sausage with fennel/sage/marjoram, and some other things (not a lot, can't remember the other 2 things). Never thought to try bay leaves! Glad for these suggestions💗
@@MrDarrylR there is a type of sausages with fennel, but it is not my favourite. I make my own pork sausages and use bay+sage+salt+wine. I do also vegan sausages (I am trying to eat less meat) and my version is very good - my daughter didn't even realize they were not meat. The consistency though is a challenge
@@gohawks3571 Bay leaf + sage is a magic combination. I just love it!
looks delicious!
great seeing you at the Magic game the other night, was a great game!
I love using rice pAper for making vegan sausage. Sometimes I’ll make a soup and add them. I often use potato and a variety of other add in’s, and will definitely be giving tofu a go. Also love the suggestions of seasonings, like the sage & bay leaf. Thank you for sharing!
This is an awesome idea! I love this channel
Thank you so much!!!
Super inspirational! Well done!
Thanks so much!
Phenomenol!
I would love for you to contact Chef TJ.... both of you are my favourite chefs at the moment and a colab between you guys would bring out some amazing food!
excited to try it
Love the recipe and the video!! But not using a bowl is killing me on the inside 😬😂😂
hahah I dont know what I was thinking
@@SauceStache You were thinking like a man!
Variety is the spice of life! You are awesome, thank you!!!
Have you figured out a spice mix that gives a gyro meat flavor? It’s one I miss.
Can’t wait to try this!!!!!! BTW, Monica has gorgeous eyes! She’s just lovely.
Genius move with the rice paper
GOOD AFTERNOON SAUCEYMAN!
The sausages look really good man, Nice job!
Christopher!!!! Good afternoon!!! it was really really good!
Despite being an omnivor, I still find most of your recipes very useful. I liked how you sauted the onions and pepper.
I am sure this is very tasty, but I cannot not mention, that in Hungary (my home country) the seasoning of a sausage is salt, garlic, cumin (not the common, but something which is different, for us that is 'cumin') paprika (red pepper powder) and black pepper optionally. Of course, a smoked sausage also becomes sour, so in a vegan recipe something should be used also to make it sour.
Maybe this seasoning worths a try for You as well, because it is incredibly delicious! ❤
Sweet couple. I like how the host always values her opinion on his creations :D
Very nice idea!
Looking forward to a printed recipe! I like using rice paper in other recipes.
There's something else you might want to try for pork flavoring that comes from your mushroom boiling video. When I made your breakfast sausages, instead of using a vegan pork flavor powder, I boiled about 1 pound of King Trumpet mushrooms in 1 cup of water with an 1/8 tsp of salt. I then pureed the cooked mushrooms and added them to the mix. The flavor was great and I was able to reduce the sodium in the recipe while upping the amount of tasty glutamates.
Will have to try this way too.
Thanks.
💫🕊️
I sometimes use a potato masher to crumble my tofu. This is really cool!
I broke my potato masher!!! hahaha I need to get a new one
@@SauceStache tip of advice for kitchen tools. Steal from old people. Their stuff was built to last. (I am kidding, don’t steal from old people…)
I am impressed by your innovative ideas , don't know if I missed it , have you tried freezing tofu ? It is a way of adding texture , freeze then thaw ; drain and then repeat the process.
Great video. Looks yummy!
Thank you 😋
I need to try this! Easy ingredients? I'm in! Thank you, Mark. 🙏
Its really good!! Thank you!! And hope you enjoy!
@@SauceStache 👍🏻
Great video! 🌞
Thank you!
Gonna try this.
You got so good at youtubing. Truly funny content here, and the recipes are out of this world! Also my man has lost some weight.
hahah I really appreciate all of that!!! hahah thank you!
Tofu really is quite versatile 😊 Great work as usual! Have you tried beefsteak mushroom by the way?
It really is!! and thank you!!!... that is a mushroom that has alluded me so far.. that and the puffball are two I really want to try
I have made many sausage variations in last 10y, sooooo doing this!!!
Nice!!
Have you experimented with fermented pastes, like Gochujang, Pixiendouban or Miso before? I wonder how they would work in meat substitutes.
Ok now THIS I’m making 👌🏼
🔥 🔥🔥🔥🔥🔥🔥🔥🔥
gotta give it to you I'm making this one forsure
Going to try these without the protein/binder, hope they turn out good!
I can't wait to try this. I enjoy fennel in sausages. For this recipe, how much fennel would I use?
Hi again. Can you check out the reply below this to see if it's legit?
dinner tonight!!!! thanks mark!
I want to make this! I don’t have methyl cellulose. Is there something I can use instead? Will chickpea flour be similar to the “plant protein” you mentioned? I want to use what’s available to me! Your sausages look great! Thank-you!
Great recipe, thanks! Can I freeze them?
My brain is salivating, thinking of the flavor possibilities
10,000 ingredients and steps! I work so hard at a thousand different skillsets that I can't stand putting any effort into cooking. I just want to eat it. I wish I had someone who would make me such delicious meatless meals!
Looks great! I personally do get digestive issues from methyl cellulose (and sometimes other emulsifiers). I kept on getting digestive issues from a lot of storebought meat replacements, but never from homemade ones. That was the only ingredient that the ones that caused issues had in common. It being a part of cellulose unfortunately doesn't mean that you digest it the same way as the whole thing (cellulose). See studies on carrageenan (especially the degraded type) which is derived from something as innocent as seaweed. I suggest looking into the studies Dr Greger/NutritionFacts has compiled on emulsifiers like methyl cellulose if you're worried. I'll try to make the sausage without the methyl cellulose and hope they somehow don't completely fall apart. It having been found to be harmless by the FDA and EFSA doesn't mean much in my book when they regularly go all the way from saying an ingredient is harmless to banning it after more studies come out
Did you already try it?
I just made very firm lentil burgers with flax egg as the binder. I’m concerned about methocellulose being too artificial which is a concern that’s been raised about fake meat as being ultra-processed. Would try this using just flax and soy with seasoning instead. Great video as always.
Thank you👍
There are so many other main ingredients I find it hard to call it a "tofu sausage," but it does look really good. My problem with almost all of the vegetarian sausage options available commercially (and I don't support beyond) is theyre never juicy or fatty enough. Especially hot dogs...they're never good.
Awesome! And cheap, which is always good. I had to laugh when you said buns were too small. I've learned that I have to make my burgers and sausages when I have the bun by me so that they go together or I always make them too big! 🤣🤣
Looks great but I would recommend VioLife smoked provolone for the “cheese”
Adding the non-seasoned tofu chunks to look more sausage-like was a stroke of vegan genius!
I tried the Beyond Sausage. Tasty but awfully salty. Look forward to your recipe book.
Thanks for sharing.
What texture tofu did you use (Extra firm, Firm or medium etc)?
7:30
I was thinking the same. More "whole food" than Impossible or Beyond as well, maybe?
Genius!!
You loose wait, you are beautiful and your receipt looks very good.
You are amazing 😭❤️
You are!!
I try lol but not at your level 🤣🤷🏼♀️
Ohhhhhhh now here we go!!! I have tofu, I have rice paper, I have everything....except methylcellulose. 😒 Can I use agar agar or a smidge of vital wheat gluten? I don't even know what the methylcellulose is for but it seems you always use it as a binding agent. I have some tapioca flour. Let me know what you would suggest because I am so going to make this. I made vegan sausages out of vital wheat gluten and it was amazing because I incorporated oil in it to give it that fatty feel in the mouth. My husband literally had no clue that it was a vegan sausage 🤣 He came home hungry and popped it in the microwave and put it in a bun and went about his business! I believe this right here, my friend is a game changer!!! Tofu Power!!!
Haha so no body has methyl cellulose just in their pantry haha 😂 but some people will order it to play with.
It’s a modified cellulose, which is just plant fiber pretty much. It binds incredibly well and firms and stays firm when heated.
Its incredibly close to the texture and mouthfeel of meat and there unfortunately isn’t a replacement available yet.
You can get kinda close with gluten. That’s about the closest!
I buy it from modernist pantry. You can find it on Amazon or some other food science stores!
This is the high viscosity methylcellulose. There are lots of different versions
@saucestache I’m from New Zealand so I can’t get methyl cellulose and getting it shipped is an even bigger nightmare! I wanna try using gluten, how would I do this? Would I add it dry like the methyl cellulose or would I need to mix it with a liquid first and then cook/boil it first before adding to the tofu? Thanks!
I really love your videos. Very inspiring to try at home. I was wondering; I often use smoked olive oil as a hack for instantly bringing out meaty flavors. Have you ever tried it and if so, what are your thoughts?
I've never seen that in the stores. I did see someone say that used toasted sesame oil for vegan bacon as thought it gave it more of a pork flavour, though never tried it myself.
@@anonnymous4684 I think it’s originally a Spanish product. I live in Europe and they sell it in stores that specialise in wine, olive oil and delicatessen. But you can also make it at home with a smoker or bbq
Show pitch: "Sausage Party w/ Sauce Stache' where you get all your friends to try/rate/judge etc your vegan sausage.
Just a heads-up: You said 'sesame oil' when you were drizzling sunflower oil. (I've never had untoasted sesame oil, so I don't know if that would even count as a 'lightly flavoured' oil.)
Could you use something like psyllium husk powder in place of the methyl cellulose?
I love watching your videos and recipes. I’m raw vegan and you just give me so many ideas thank you
I can't wait to try this, I have enjoyed many of your recipes. But have to leave out the onions. Onions are yucky lol.
Can you use vital wheat gluten instead of the powdered protein of your choice ie pea protein?
You did excellent on this one!!! This is the best vegan sausage I've seen in a while.
Did you use the whole rice paper sheet per sausage, or just enough to close them?
Yum!
I think out of all the videos I've watched of you making taking one ingredient and making it into another type of meat this is by far the bestest lol. I love beyond sausage the hot sausage links but they're $9 a package. 😳 Well here's another thing I'll be making to try to keep the cost of my food down great job.
One question though why did you keep one part of the tofu without much seasoning I'm trying to understand that if you can explain thanks again
Wow!!! Thank you so much!!! So the reason I did the two separate tofus was to keep the constancy different in texture and color. I know it sounds silly, but our eyes play a huge part in tastes, so the closer something looks to something, the more it will taste like that too! BUT the tiny variations in texture from the plain more dried out tofu, to the seasoned tofu also make a difference in the mouth feel!
I'm glad she pointed out it's better for you then Beyond.
could I mix tempeh with chickpeas.. all the spices and roll in the rice paper.. I will try at least one..
Awesome recipe. I never thought of using rice paper to make sausages. That is an excellent idea!
I do have some questions about methyl cellulose though: When I look for it here (in The Netherlands, Europe) I find some online shops that sell it, but I see use cases for eye drops, paint, etc. How do I know if it's food grade? Also I see prices varying from €90 to €180 for a kilogram. That all seems pretty costly. Anyone who can enlighten me on this?
Dat vraag ik me dus ook af.
This was great, thank you...do you think this would work with Pumfu??
100% it would work!! And thank you so much!!
Tune in next time for “Monica says the same thing at the end of every video”
"I hate when I leave stuff in the stove"
Me realizing I just left (and forgot) a cast iron pot to dry in the oven some hours ago and I'd hate myself tomorrow if I didn't take that out so thanks!
That looks fricken tasty bro
Yummy!!!
Oooooo I’m gonna make an andouille sausage with this method for a jambalaya
Is foil necessary or would parchment paper suffice?