I laughed my @$$ off when you made the comment "that's not stopping you from shoving that in your face" 😂 😂 That deserved 2 smiley faces for sure. In one of your videos you should make the comment "tastes a heck of a lot better than bugs as the substitute, wouldn't you agree?" Watch the comments come flying in. hahaha Love ya both. Have a great day.
Gotta say, I subbed about 3.5 years ago when I went vegan and you’ve really transformed. Looking healthy man, you’ve lost a lot of weight. keep the videos coming. 😀
hahahah im bringing it back.. I used to use it all the time but people REALLY got on me, but I like it so im going to use it hahah But YES I love that idea hahah
@@SauceStache I'm glad you decided not to let others decide what's right for you. I'm still working on it and I'm 66. Old thoughts, superstitions and wives' tales die hard, like how being left handed was sinister until the 1960's.
A few years ago, I started using a kitchen scale to get consistently sized rolls. Simple thing that changed my baking life! Might help with patty sizes.
I love tofu. It's so versatile and affordable. Jackfruit is okay but the texture and flavor limitations are real, it doesn't work for everything on it's own.
I'd combine all that and more. I've noticed that the more I combine different ingredients, the better the outcome is. So next time I'll be making jackfruit tofu gluten tvp patties :D
Iam a new subby 🎉and I’ve already so love you and Monica ❤you inspire me so much that I’m re creating my soul food recipes to plant based vegan recipes
I had to watch the sponsored part of the video twice. The first time I kept getting distracted by how thin you are! Whatever you’re doing is working and you look awesome! 👍 Then I went back and watched it again because that dream powder sounds awesome.
hahah thank you!!! And yeah the dream powder is really amazing. It's been pretty awesome to have the last few weeks. I feel like im getting adjusted to the time change finally.
To correctly portion your food to the size you want look up the weight of the product you want to make on cronimeter (such as a chicken mcnugget) multiply by 1.33 (because of water loss during cooking) and use your food scale to get that weight
Thank you!!! I had a rough start as well and im losing it!! Im glad I made that last minute title change because the old version was not nearly as funny
I feel like I'm largely alone on this but I vastly prefer tofu to jackfruit so thank you for this recipe! Jackfruit's texture looks right, and maybe I'm just bad at cooking jackfruit (highly possible) but every time I've used it as a meat substitute I'm super let down, I gave up on it years ago
I make tofu batter for savoury pancakes. Washing the crushed tofu in salt water like Chef Wang does gets rid of the soy flavour. For 2 servings, I use 400g of tofu, 200g of wheat flour and egg replacement for 4 eggs. And as many herbs and spices as you like. They turn out pretty thicc but tasty. And they have a good bit of protein.
So that sounds really good even for like a breakfast pancake! I ll have to check out Chef Wang! And thanks for the idea, this might become a video haha
I'm always gonna pick tofu. Been a staple in my diet for over 30 years, and it's just my fave. I like jackfruit, it's fine, but not the powerhouse ingredient I need every day for happiness and my hella vegan glow. Love this one by the way!!
I'm neurotic about getting sizes correctly, so I use a digital scale. That said, if you're making 8 portions, just cut the dough in half until you have eight!
Oh yes, gotta try this one. My favorite textured fake chicken, the Tofurky chicken, is mix of tofu and gluten, it’s near indistinguishable from chicken when it’s in a dish, but the herb flavor in the plain one is way to intense for some reason, so I want to make my own.
You can just bake the tofu with some msg kala namak and mushroom powder brown the sides and put it on a sandwich its like 10 min easy peasy fry some veggies next to it .. i dont even use oil for the first 7 min and then i drizzle some and it get like crispy on de corners and the thinner slices end up like bacon chewy and croky thats why i prefer thicker slices we do have very firm tofu here in the supermarket so i think thats why its so easy
I’m still a meat eater but due to your channel and your recipes I’ve been incorporating these foods into my diet in efforts to reduce my meat intake and increase my calorie intake not to mention my gut health so thank you man !
@@SauceStache 😂 yes. Even if you need more than a level one, you can see how much "heaping" for each one. I also usually get the bun or bread out for width, or use a ring, too, like you did. 😁
Here's how they serve McD's chicken burgers in Germany: instead of mayo, they use sweet chili sauce and it's an absolute game changer, trust me. You know, the thick stuff you dip crab chips in, you gotta try it.
Looks awesome that thick! I definitely love experimenting to see what works best. I think your twice frozen tofu chicken is my favorite tofu chicken to date. How do you think this recipe compares to that?
Thank you!!!! I wished I woulda went a bit thinner hahah but this came out good. It depends, the twice frozen tofu is always really good. I actually haven't made that in a while.... kinda getting me in the mood too though! haha
We don’t really have chicken salt in the US, it’s more of an Australian thing! But I would love to import some sometime, y’all always make me super jealous talking about it, lol.
Thick patties? When my aunt had her restaurant, she made burger patties just as thick as yours and sold them for 60 cents a pop. (This was quite a long time ago).
Why didn't you freeze the tofu for this one? Thanks for your work! I enjoy watching y'all. I've made some of your recipes. I leave out (or substitute) the ingredients that I don't want to eat and, it still comes out great. Y'all rawk!
Much more up my alley as I love finding new ways to prepare tofu (tofu is just great overall) and you actually made me realize I have never made anything similar - I always stick to seasoning tofu as it is and I haven't ever tried turning it into patties :D Also, does coconut milk in the batter make a huge difference? Personally, I can taste it anywhere and would probably opt for soy or maybe cashew...
Nice recipe. I'd use the ring form to press the remaining patty, what size is it? Love the large thick patties you make in your recipes. LOL husband has a childhood story about a chocolate laxative bars he ate because it was labeled chocolate!
Definitely gonna try this and the jackfruit recipes to see which one is better! I've made most of your previous jackfruit chicken recipes before, but that last video with the nuggets looked like perfection. Question: why do you freeze the nuggets/patties before frying? Is it just so they hold their shape better? Seems like you could fry immediately after the batter
Thank you!!! I hope you enjoy!!!! The freezing trick actually does a few things. It slows down the cooking time which these need, it helps them keep shape and gives them more time to hydrate fully. But mostly it helps the batter stay crispy and not get caky when it's fried. If you fry right away the water in the batter will expand and steam off making it cake like and also not nearly as crispy!
yes... hahah those videos do not get published. If something is that bad im not going to string a viewer along until the end to just hear its a bad video. It doesn't happen often but when it does I go back to the drawing board
Quick question - can i use unflavored metamucil in place of the methycellulous? I think they're the same thing and metamucil's website says that it can be used in recipes. Just wondering if there's enough difference to warrant an Amazon order.
I'd be interested in seeing a sort of mix of this and the jackfruit. I often mix tofu with jackfruit (but I rarely add the gluten, simply because I'm lazy; I know, I need to...). Also, do you think these (or other fried stuff you do) would do well in the air fryer (assuming they were sprayed with oil before put in the air fryer? I love how creative you are getting, expanding the wonders of meaty vegan options. Thank you!!! Also, you had mentioned your weight-loss efforts way back, and I just wanted to say that you are looking great! Hope you are feeling well, too!
I love the comment-roasting in this video 🤣 People get so up in arms over "chemicals" or even GMO now, and other nonsense, about food when they actually just don't understand what they're talking about
If you freeze the tofu for 24 hours, defrost it completely, and freeze again and defrost before you press it, the texture is a lot closer to texture if you can't use gluten.
Anyway to convert the flavors to be more of a fish filet?? I’d been purchasing Gardien fish which were great until I paid more attention to the ingredients 😮
Mark defends methyl cellulose like a mama bear protects her cubs 😂
HAHAHA YES!!!
Because he's correct. 😜
Hilarious!
I laughed my @$$ off when you made the comment "that's not stopping you from shoving that in your face" 😂 😂 That deserved 2 smiley faces for sure. In one of your videos you should make the comment "tastes a heck of a lot better than bugs as the substitute, wouldn't you agree?" Watch the comments come flying in. hahaha Love ya both. Have a great day.
I will absolutely make this comment hahahahahah and you will get the credit!! thats awesome
☠☠☠☠☠
😂😂😂😂😂😂 I definitely came to the comment section after that statement was made 😭😭😭😭😭
Gotta say, I subbed about 3.5 years ago when I went vegan and you’ve really transformed. Looking healthy man, you’ve lost a lot of weight. keep the videos coming. 😀
Thank you so much!! Really been working on it!!
Love how you made a dough with the tofu. Never seen that before! Also, we should start an MSG comment bingo card.
hahahah im bringing it back.. I used to use it all the time but people REALLY got on me, but I like it so im going to use it hahah But YES I love that idea hahah
@@SauceStache I'm glad you decided not to let others decide what's right for you. I'm still working on it and I'm 66. Old thoughts, superstitions and wives' tales die hard, like how being left handed was sinister until the 1960's.
I got the biggest Laugh!!!! “Thats not stopping you from Shoving that in your face”!!!!!!!😂😂😂😂😂
I need to invest in the ingredients to create your recipes. I’m not vegan or vegetarian, I just think your recipes are pretty cool.
Stache is gettin' sassy and I'm not mad at it!!
hahaha I just have to some times hahah
A few years ago, I started using a kitchen scale to get consistently sized rolls. Simple thing that changed my baking life! Might help with patty sizes.
I think it's easier to use different sized measuring cups and spoons
I love tofu. It's so versatile and affordable. Jackfruit is okay but the texture and flavor limitations are real, it doesn't work for everything on it's own.
I want to second everything you wrote. It's exactly the comment I wanted to write 😄
I'd combine all that and more. I've noticed that the more I combine different ingredients, the better the outcome is. So next time I'll be making jackfruit tofu gluten tvp patties :D
That looks Tofuken delicious!
HAHAH YES!!! It really was!!!
Now when I cook something new for my family, I say, "Now let's see what Monica has to say!"
bwhahahah I gotta tell Monica about this one hahaha
Dude you look so healthy! Good for you brother. This looks like a great kid-friendly recipe.
Iam a new subby 🎉and I’ve already so love you and Monica ❤you inspire me so much that I’m re creating my soul food recipes to plant based vegan recipes
thats amazing!!!! and thank you so very much!
I had to watch the sponsored part of the video twice. The first time I kept getting distracted by how thin you are! Whatever you’re doing is working and you look awesome! 👍 Then I went back and watched it again because that dream powder sounds awesome.
hahah thank you!!! And yeah the dream powder is really amazing. It's been pretty awesome to have the last few weeks. I feel like im getting adjusted to the time change finally.
I like how honest Monica is. It's ok that not every experiment is the best one ever.
haha thank you!! Yeah she'll tell me! there has been a few I thought was good and her reaction definitely had me redo the video hahah
omg your videos need to go viral. I liked, subbed and will binge watch all your videos upcoming days hehe. Thanks for making this great content!
Thank you so much!!
This is such an inventive channel. It's so good for people that think animal slaughter and factory farming is morally wrong.
I love your humor, and the MSG thing, very funny. You better never stop!
To correctly portion your food to the size you want look up the weight of the product you want to make on cronimeter (such as a chicken mcnugget) multiply by 1.33 (because of water loss during cooking) and use your food scale to get that weight
I wouldn't be surprised if a big chicken franchise brings out thicker sandwiches soon. I bet they are watching this channel to get inspiration.
"and that's not stopping you from shoving that in your face"! 😂😂😂😂😂
hahah I couldn't help myself
Toficken 😂 in German that is not a safe word to use around children 😂❤
o m g... ok maybe I should change the title
I changed the tittle hahahah
@@SauceStache I hat to laugh so hard on this. Thank you, had a rough day. Keep making awesome videos 💚
Thank you!!! I had a rough start as well and im losing it!! Im glad I made that last minute title change because the old version was not nearly as funny
@@SauceStache BAHAHAHAH i just looked it up..... epic
It's a wonderful Friday when you upload!
Aww thank you!!! I really appreciate that!!
I feel like I'm largely alone on this but I vastly prefer tofu to jackfruit so thank you for this recipe! Jackfruit's texture looks right, and maybe I'm just bad at cooking jackfruit (highly possible) but every time I've used it as a meat substitute I'm super let down, I gave up on it years ago
I would imagine jackfruit is mostly carbs so as a meat substitute tofu is superior
@@missfitz5892 it is, jackfruit isnt meant to be a meat replacement, it's a fruit. in its culture of origin (southeast asia) it's eaten like a fruit
I make tofu batter for savoury pancakes. Washing the crushed tofu in salt water like Chef Wang does gets rid of the soy flavour. For 2 servings, I use 400g of tofu, 200g of wheat flour and egg replacement for 4 eggs. And as many herbs and spices as you like. They turn out pretty thicc but tasty. And they have a good bit of protein.
So that sounds really good even for like a breakfast pancake! I ll have to check out Chef Wang! And thanks for the idea, this might become a video haha
@@SauceStache you're welcome! I found that deep frying this tofu batter also gives you decent nuggets haha
The Jack Fruit on is probably a better chicken sandwich, while this one is probably a closer "McChicken" analog
You’re looking amazing dude, keep up the good work
0:52 BASED stache
I'm always gonna pick tofu. Been a staple in my diet for over 30 years, and it's just my fave. I like jackfruit, it's fine, but not the powerhouse ingredient I need every day for happiness and my hella vegan glow. Love this one by the way!!
it creates a wonderful fibrous texture though. I'd through in a few pieces here just for the effect
I'm neurotic about getting sizes correctly, so I use a digital scale. That said, if you're making 8 portions, just cut the dough in half until you have eight!
From a German point of view: Interesting name 😂
Thank U for the recipe 😊
I just changed it hahahah thats WAY too funny
lol
U kinda made my day 😂❤
Now it's way less suggestive
Did you just suddenly lose a ton of weight?! Looking good. Can't wait to try this recipe!
hahah I've been working on it for the last 2 years. Its really been noticeable over the last few months
Oh yes, gotta try this one. My favorite textured fake chicken, the Tofurky chicken, is mix of tofu and gluten, it’s near indistinguishable from chicken when it’s in a dish, but the herb flavor in the plain one is way to intense for some reason, so I want to make my own.
You can just bake the tofu with some msg kala namak and mushroom powder brown the sides and put it on a sandwich its like 10 min easy peasy fry some veggies next to it .. i dont even use oil for the first 7 min and then i drizzle some and it get like crispy on de corners and the thinner slices end up like bacon chewy and croky thats why i prefer thicker slices we do have very firm tofu here in the supermarket so i think thats why its so easy
Sauce stache should be badged Best youtuber ever .
Monica so funny to me. She says “mmm” after a bite 😂😂😂
I’m still a meat eater but due to your channel and your recipes I’ve been incorporating these foods into my diet in efforts to reduce my meat intake and increase my calorie intake not to mention my gut health so thank you man !
7:07 id like them both ❤
I tend to make things too big, but I found if I use ice cream scoop, I have better control. 😉🤣
Ahhh Ice cream scoop is a good idea!!
@@SauceStache 😂 yes. Even if you need more than a level one, you can see how much "heaping" for each one. I also usually get the bun or bread out for width, or use a ring, too, like you did. 😁
Here's how they serve McD's chicken burgers in Germany: instead of mayo, they use sweet chili sauce and it's an absolute game changer, trust me. You know, the thick stuff you dip crab chips in, you gotta try it.
Omg wild! I bet that’s good! We only get the most boring versions of everything here
Looks awesome that thick! I definitely love experimenting to see what works best. I think your twice frozen tofu chicken is my favorite tofu chicken to date. How do you think this recipe compares to that?
Thank you!!!! I wished I woulda went a bit thinner hahah but this came out good. It depends, the twice frozen tofu is always really good. I actually haven't made that in a while.... kinda getting me in the mood too though! haha
Try adding Chicken Salt &/or No Chicken Bouillon to the tofu mixture. Poultry seasoning would kick up the batter, too.
We don’t really have chicken salt in the US, it’s more of an Australian thing!
But I would love to import some sometime, y’all always make me super jealous talking about it, lol.
He right you know 0:52
I havent watched ur vids in a few months and i come back and ur half the person lol 😮 blew my mind a little
Your sassy chocolate comment for the methyl cellulose is why I’ve just subscribed lol Where have you been all my life?😂
I would love to try this as a Mcfish sandwich. I'm going to try it as that also.
Thick patties? When my aunt had her restaurant, she made burger patties just as thick as yours and sold them for 60 cents a pop.
(This was quite a long time ago).
Thanks for the recipe! Can’t wait to give it a try. By the way, what do you generally do with the used oil? Throw it away in the trash?
Impressive weight loss Scott. Now, pick a weight you will NEVER let yourself go above again and never let it. No more yoyo. Way to go!
Why didn't you freeze the tofu for this one? Thanks for your work! I enjoy watching y'all. I've made some of your recipes. I leave out (or substitute) the ingredients that I don't want to eat and, it still comes out great. Y'all rawk!
This is exactly what I needed. Thank you!!!
Man, congratulations on your weight loss journey, it may be the most dramatic transformation of any youtuber I've followed in the past
Cant wait on my bulk to come, so I can try this :D Thank you!
Yes!! I bet you'l love it!! thank you!
Seriously, McDonald’s needs to come out with a “McTofu Sandwich”.
Much more up my alley as I love finding new ways to prepare tofu (tofu is just great overall) and you actually made me realize I have never made anything similar - I always stick to seasoning tofu as it is and I haven't ever tried turning it into patties :D Also, does coconut milk in the batter make a huge difference? Personally, I can taste it anywhere and would probably opt for soy or maybe cashew...
With regards to Methylcellulose, a pharmacist once told me, "its the dose that makes a drug" not that it is well known as a poison.
That sounds McTof**kin delicious
I always say “Mmm!” with Monica because I know that’s the first thing she’s gunna say 😂 looks great though I’ll have to try it!
Couldn't help but notice how much weight you've lost 😮 go you!
Definitely making these for next burger night 🤤
hey! I just wanted to say you look great ❤ hope you and Monica are well
Great job on the weight loss, you really look like a whole different person :)
I have never eaten many of these fast foods for comparison but yours look delicious!!!!❤❤❤
lookin great!
I just watched this on Facebook good job
Nice recipe. I'd use the ring form to press the remaining patty, what size is it? Love the large thick patties you make in your recipes. LOL husband has a childhood story about a chocolate laxative bars he ate because it was labeled chocolate!
GOOD MORNING SAUCYMAN!!!!
Let's see what you got planned to make this thing special lol.!
GOOOD Morning Christopher!!!!! This one is fun
Definitely gonna try this and the jackfruit recipes to see which one is better! I've made most of your previous jackfruit chicken recipes before, but that last video with the nuggets looked like perfection. Question: why do you freeze the nuggets/patties before frying? Is it just so they hold their shape better? Seems like you could fry immediately after the batter
Also, BIG fan of using methylcellulose along with gluten flour. Definitely makes the best textures, and the haters can suck it
Thank you!!! I hope you enjoy!!!! The freezing trick actually does a few things. It slows down the cooking time which these need, it helps them keep shape and gives them more time to hydrate fully. But mostly it helps the batter stay crispy and not get caky when it's fried. If you fry right away the water in the batter will expand and steam off making it cake like and also not nearly as crispy!
@@SauceStache Thank you, sensei!! I learn so much from this channel!!
As usual, looks yummy. But does Monica like absolutely everything you make? Has she ever said on camera “no, this is horrid.“
yes... hahah those videos do not get published. If something is that bad im not going to string a viewer along until the end to just hear its a bad video. It doesn't happen often but when it does I go back to the drawing board
I am the same way about size and measurements.
Initially, I read a dirty German word in the title... xD
Originally it was that dirty word hahahah I HAD no idea!!
Doood! Well done on the detox. You're looking like me now!
Much love brother
MYYYYY…..MAAAAAAN!
There it is!!! MY MANNNNNN!!
That title made me do a double take 😂😂 McTof***en’!!
You should have seen the slip during the first minute this came out!!
YES
Cell that cellulose
👍👍👍I like both tofu and jackfruit. It depends on what I am in the mood for.
Lovin the recipe. In mine, I’ll use some vegan chicken bouillon for a more chicken flavor. I appreciate that.
Quick question - can i use unflavored metamucil in place of the methycellulous? I think they're the same thing and metamucil's website says that it can be used in recipes. Just wondering if there's enough difference to warrant an Amazon order.
Ok wild… I need to experiment with that???
I'd be interested in seeing a sort of mix of this and the jackfruit. I often mix tofu with jackfruit (but I rarely add the gluten, simply because I'm lazy; I know, I need to...). Also, do you think these (or other fried stuff you do) would do well in the air fryer (assuming they were sprayed with oil before put in the air fryer?
I love how creative you are getting, expanding the wonders of meaty vegan options. Thank you!!!
Also, you had mentioned your weight-loss efforts way back, and I just wanted to say that you are looking great! Hope you are feeling well, too!
Those look good!!!!
I'm not vegan, but with the way you were chomping down on that sandwich, I gotta try this. 😂
Peanut butter and mayonnaise on a bun also tastes like a McChicken.
You guys have been looking amazingly healthy lately. Would you care to share your secrets?
Bro you're looking SVELTE
Can you give replacement for metal cellulose?
Actually , almost every food is a kind of laxative , with different speed.
Socrate
How about cutting the Pattie’s in half and then thinning them out? That may help with sizing, and will have plenty to freeze for later.
A blend of jackfruit & tofu would be great!
I’m surprised you didn’t use poultry seasoning
Looking yummy
It was REALLY good!! Thank you!!
M! S! G! 🙌🏼🙌🏼
I love the comment-roasting in this video 🤣 People get so up in arms over "chemicals" or even GMO now, and other nonsense, about food when they actually just don't understand what they're talking about
Oooooh this reminds me of a tofu chikn sandwich at thyme & tonic in nyc! This looks so frickn goooood!!
I just looked it up and it does look like that!! and that place looks awesome!! I need to get to NYC soon!
@@SauceStache yes! Let us know so we can bombard you with recommendations 😂
If you freeze the tofu for 24 hours, defrost it completely, and freeze again and defrost before you press it, the texture is a lot closer to texture if you can't use gluten.
copying your comment for someone gluten free above.
Wait until those people find out about dihydrogen monoxide
Shhhhh half this recipe had it, but dont tell anyone! haha
Anyway to convert the flavors to be more of a fish filet?? I’d been purchasing Gardien fish which were great until I paid more attention to the ingredients 😮
So many kneading jokes in this video 😂. I'm gonna try making these
man, you are much slimmer now
So is chocolate, and that's not stopping you from shoving that in your face! lmao 😂
hahaha I had to hahah
@@SauceStache ❤😁
Challenge making vegan food for cardiac diet
Tofu Mc Chiicken sandwich