Vegan Buffalo Chicken [baked] | Recipe by Mary's Test Kitchen
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- čas přidán 2. 08. 2024
- By Vegan Buffalo “Chicken,” I really mean this flaky tofu, marinated in strong vegan chicken-y flavours, breaded and baked to golden loveliness and coated in rich, buttery-tasting vegan Buffalo sauce. This recipe for extremely-chicken-like buffalo tofu is made for one. Don’t feel the need to share if you don’t want to. This Vegan Buffalo “Chicken” is glorious and it’s made just for you!
PRINTABLE RECIPE + BLOG POST: mtk.fyi/VeganBuffaloChickenFo...
Wondering which brands of tofu perform best? Read the blog post linked above!
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--LINKS--
Tofu-making mold (which I used to press the tofu): amzn.to/2xVhXKM
DIY Vegan Chicken Broth Powder: mtk.fyi/VeganChickenBrothPowd...
The BEST Vegan Fried "Chicken": mtk.fyi/veganfriedchicken
Vegan Buffalo "Chicken" for One: www.marystestkitchen.com/vegan...
Vegan "Honey Butter Chicken": mtk.fyi/HoneyButterChknVideo
Vegan General Tso's "Chicken": mtk.fyi/GeneralTsoChickenVideo
Nashville Hot Tofu: mtk.fyi/NashvilleHotTofuTutorial
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Looks amazing! I got to subscribe! God bless!
Awesome! Thank you!
Miss Mary ...tks 🙏
You're MOST welcome!
Absulutly brilliant
thank you so much!
I can't get enough of Buffalo chicken, so this seems like a great recipe for me to change up my protein! I'm not vegan or gluten free or keto, but I've really enjoyed your videos.
thanks so much! I hope you enjoy!
Miss Mary, I made these and I have to say, they came out perfect like yours. My wife loved them and the texture and taste is unbelievable. Just like chicken, but way better. You rock. Love your recipes.
Yay that's great to hear. Thanks for your comment
Magic
:-)
thanks for the tips on the diff types of textures
You're welcome
Love you channel
thank you so much 🤗🤗🤗
I'm wondering how many times I will watch Mary freeze tofu for that amazing texture before I try it myself...
Do it 😍😍😍
Do it, so easy
I was literally JUST thinking the same thing!
Ellen O'Donohoe I’m wondering where I can buy medium-firm tofu. Now I’m looking at videos showing how to make your own tofu.
Haha same I'm going to do it someday
Mary you are one of if not the best vegan cook i've seen. Thankyou for sharing your treasure trove of vegan cooking knowledge with us!
So glad I found your page 😩😩😩😩😩😩😩😩😩😩🙏🙏🙏🙏🙏💕💕💕💕💕🤷🏾♀️🥰
I'm so glad!
Hi mary I am currently transitioning into a plant based diet and I want to say thank you for taking so much time to create such beautiful quality content for your viewers. Editing and recording is A LOT. Thanks so much for making plant based eating easy!
Can you make smoked brisket
From Indonesia 🤗
Very cool! Thank you!
Your voice is so soothing.
thank you 🤗
Wow👍
thanks!
Hey did I mention air fried grit balls that are stuffed with cream corn!!
Mmm you're making me hungry. Sounds wonderful!
This looks delicious 😋 Thanks for the recipe 🙌🏻
The time stamp she mentioned:
4:57
thank you so much! I can't believe I forgot to add the timestamps in the description. Thanks for this reminder
Well, I made it! I already had Trader Joe’s firm tofu frozen so I just used that, and I didn’t do the refreeze, but it still turned out pretty darn good! Thanks for making the video and recipe so easy to follow!
yay!! I'm so happy for you!
Btw, another viewer mentioned to me that he used Trader Joe's Organic Tofu (magenta label) and it WORKS! It does not have an additional "firmness" indicated on the label (so not the firm/extra firm). Hope that helps for next time.
I'm old fashioned and would use a fryer and not a microwave. Be good if we had vegan buttermilk to soak before flouring in a Kentucky favored coating mix.
haha it's a convection combo oven so it's baking not using microwave....but of course frying in oil is always better for nearly everything :-)
I dump out the water and replace it with broth for freezing. A B S O R P flavour
Zöe 🤯
I like your style ;) Trying IT !
6:15 one of alton brown's tricks to his chicken parm was to use salt and vinegar lay's crushed up in his breading. It adds serious flavor.
This channel deserves more love and subs!
Thank you Mary!
Thank you so much
Holy moly, you are a vegan genius!
This really does work. I've tried it. Magnifico!
You are the BEST at describing this method. I've tried and failed numerous times to get this right, but had no clue that I was using the wrong firmness tofu, didn't know how to properly freeze and defrost it, etc. Thanks for explaining this so well!!! ❤💛💙💚
Trying it out tonight! I got the same tofu, but I'm in Ontario and it didn't come out flaky. Sunrise Medium Firm, double frozen in the package.
Yea since a couple years ago, I haven't been getting the same result either
Her animation clips just brings me back with the Dr.Seuss vibes luv it 😍
Thank you, Micah!🙏💕
This is wonderful, thanks so much Mary !
Really great video!!!! Everything is explained well and the recipe is very good, like always! Got to try this one!!!
Thank you so much
Omgosh I'm finally making the recipe! I've had the twice frozen tofu in the fridge forever and I'm finally getting around to trying it. I hope it's as good as it looks!
Did u end up trying it? I just made some but it came out really spongey
Really easy to follow recipe with great results. Thank you Mary,
You're most welcome! 😊
You’re such a sincere angel, your videos always inspire me 💗
the texture looks interesting enough to try it out myself. Thank you
You're welcome! Hope you have fun with it :-)
Your recipes are the best!
You're too kind :-) Thank you so much!
Super interesting! I've been vegan for over a decade but I stopped freezing tofu after a few years and just never went back. But... yeah, I'l be trying this one!
Buffalo sauce tends to be hot as well as VERY spicy. I LUUUVE the spicy flavor but I'm a wimp when it comes to too much heat. Can anyone recommend a spicy sauce that isn't very hot ???
As I recall, Tabasco's jalepeno pepper sauce isn't as spicy....
My girl friend sent me this recipe to try and it came out perfect!! Just like the boneless hot wings I remember. Loved it, thank you!!!
Yay! That's wonderful
@@marystestkitchen Awww of course!! loved the Tofu technique :)))
Finally found some medium firm tofu. I'm on my first defrost right now. Looking forward to making all your tofu chicken recipes.
House Foods brand is what I find mostly in NY. The medium firm of this brand yeilded sponge results. So I went out on a limb and tried the "soft" version of the House Foods Brand. It worked! and was tender and juicy. Yum!
Wonderful! Thanks for sharing!
I'd suggest draining it and freezing it with a veg stock. Literally amazing.
I did it! Amazing
It looks saaaaaaaaw yummy! Im hungry. NOW.
Hehe better get started then 😁
Omg I am so hungry and that looks amazing
How have I missed all of those other lovely recipes?
4:57
Oh my goodness. 😍 This looks AMAZING!! I need some on my plate STAT!
Tysm for sharing! Hope you and yours are doing well and staying healthy! Best of wishes.
it's an absolute must try! I love your recipes, and you're such a lovely person! hope you're doing well, thanks for sharing the goodness.
much love! 🌻❤️
You're too kind. Thank you so much! Have fun with the recipe :-)
You are the Queen of tofu fried chicken!! OMG that looks good!!
Thank you I had no idea you could thaw tofu in the microwave. It's a real game changer.👍🌹
😍😍😍❤️Can I use chickpea tofu instead?? 💓💓
You can bake chickpea tofu cubes then toss them in the sauce but that's as similar as you can go to this recipe. Chickpea tofu does not behave like soy tofu.
The flakiness of the tofu gets me every time. Amazing recipe, as always 🥰
Thanks so much!
I can only dream of flaky tofu. We can only get one brand of tofu here and it's more like a pumice stone after it's been frozen.
@@marystestkitchen good boy
Oh Mary! You did it again! Thank you so much. Yum yum. 🤗
This looks delicious 😋
Thank you so much! I hope you get to try it some time :-)
Wowwww! Incredible 🤤
🤗🤗🤗
First time using the double freeze method and turned out good - used extra firm accidentally. After tossing in the buffalo sauce I baked 15 minutes, flipped and 15 more minutes. So crispy not overdone - they were awesome! Thank you for your videos! Stay well
I press for a few hours using increments of weight, then freeze. Done this for over 20 years
Are you saying the press-before-freezing method works to create flakey layers for ANY type of tofu? If not do you use a specific brand/type for this method?
Thanks Mary!!! 😍🤤🤤🤤
Me pausing the video to run and throw my package of tofu in the freezer.
DITTO 🤣😂
I’m thinking this would be perfect for a flakey fish recipe too. Bang a nori sheet on top and batter it and chuck chips on the side. you got fish and chips with proper texture
totally!
Gid, i love Mary
always such good recipes, cant wait to try some one day
Hope you enjoy
Wow that looks tastyyyy!!
😍😍 looks amazing and tasty going to try make it for me vegan wife 👍🏻👍🏻
Looks good!
Thanks so much! I hope you get to try it too 💕
Finally going to try- putting the tofu in freezer now
Would love to try them 😍😍
A GAIN
A LOSS
I dont know the english name for the green veggie in the back of the tofu, but it's so weird to see that on a plate as a german. Cause we use it NEVER like that
The dill pickles? 😁 Try it!
You're the queen of cuisine. 👑👸
♥️♥️♥️💯
🤗 thanks for watching!
@@marystestkitchen thank you for sharing your wonderful recipe ♥️🙏🏽🙏🏽
hi! i am not vegan, but i love your spirit, vibe, and recipes. you have given me many happy moments.
Awesome! Thank you!
I am so trying this. I love your fried chick’n so this’ll be amazing
I first found this technique on a Japanese recipe site and I was shocked that I had never seen it anywhere else when it was so good and so easy! And annoyed that I couldn't just send people a link. I'm glad that it's getting out into the world.
I came up with the twice frozen method using medium firm tofu a while ago.
Frozen tofu has been in Asian cultures for much longer though. However not specifically this process to make it look and taste like chicken.
Where did you go Mary! I miss you and hope you’re well! Thank you for all your wonderful recipes and tour time♥️
aww thanks
Can I use vital wheat gluten instead of all purpose flour
Sorry no
yummm
Hi thanks for sharing this recipe.Really looking for this during these times. Will definitely tag you when able to make our own. Bless you more🙏
Omg my mouth is watering 🥰🥰🥰
you’re able to get the BEST texture from your tofu. going to have to try that method. new plant-based vlogger from austin, tx here. would love a follow! 🌵
Good luck on your channel, hun!
@@marystestkitchen Much appreciated!
Ayyyyy!!! Im an Austin Based Foodie as well!!! 💜
@@Doraezha Omg hiiii! Just subbed you. Hope you're well!
@@RyansModernLife also an austin vegan!! But not a CZcamsr lol. Subbed!
after i freeze my tofu, it doesnt trun layers. How do you make it turn to layers?
You have to select medium firm tofu (not too firm). Soft tofu also can develop those layers but I've found that it mushes when you try to press it afterwards.
Some brands don't make the layers too easily. It's very particular so you can check the blog post for brands and varieties that have worked and those that haven't
I'm coming over
Mary, adopt me. So much love from the Philippines!
Can never find medium firm tofu in the US! It’s like, not a thing here. Even from online retailers… anyone?
Try looking at shops that serve a lot of Chinese customers (it's used more in East Asian cooking). Other than that, some viewers have found that House brand Soft tofu is similar enough and more common in the US. Good luck!
Damn it, now I have to make this one. I made the nashville hot tofu last week and that was great. Gonna try this one.........now!
💚🤘🏿
🤗
Im trying this with Mori-Nu Silken Firm tofu (the blue tetrapak one) and it's not looking so good.
Next time i'll try freezing it twice or maybe the extra firm one.
No no no noooo
Sorry, it doesn't work with tetra Pak silken tofu. Extra firm or not.
@@marystestkitchen It's what I thought but wanted to give it a try, since I don't have access to those nice tofus in my city. They're sleeping hard on them. Although it didn't work, it was delicious in soup.
@@Irken_maniaK aww I admire that you tried anyway!
Oh wow that looks sensational Mary and it looks like chicken
It really does!! And I might be biased but I think it's better ;-) hehe
Thanks so much hun
Mary's Test Kitchen I’m sure it really tastes great! Better than chicken!
Is this good for an amount of time in the fridge/ how do you best go about reheating it?
a few days in the fridge, sure! I like to reheat in the air-fryer if possible. Then it can get crispy again
Can you use an air fryer for this?
Totally! To adjust from oven instructions to air frying, usually I just lower the temperature by 25 degrees and cook for half the time, then take it from there. All machines are a bit different so you have to play with the timing to get yours just right.
I have the same brand but it’s not turning flaky??
And you're using medium? I don't know why that would be then...
Can someone please tell me where you can find the specific tofu brand to achieve this texture. I always get the medium firm tofu but it always comes out spongey 😫
The brand I most often use is Sunrise traditional (or medium firm if the store is out of traditional -- it's just a bigger package so a better deal). I get it from Superstore or T&T here in Calgary, Ab.
💚💚💚💚 bookmark/ notes : coal miners out of coal mine tofu …..ect….tbc…..-g-b, bot
haha wut?
I...LOVE...WATCHING... freaking good looking "chicken" recipe without even trying to replicate them and I just end up hungry
Thank you so much for sharing this... love the vegan style in crisis - ❤️💕 from Sydney
You're most welcome :-) Thanks for watching
Guess I'll have to go on a long, long journey of finding that exact textured tofu... tried twice and both of them are spongy TT
Same😩
Mine too😔 I think the one made with nigari (magnesium chloride)gives this texture, but the one made with calcium chloride remains spongy even after freezing. I’m not sure though
You can also check out the original vegan fried chicken blog post where I listed the brands that I and a team of volunteers have tested. Share what country you are in and others may be able to help you too.
And it's not nigari vs gypsum as Iamsopure has supposed. The brand I use most does not include nigari. It's more to do with their actual processing and the water content.
@@marystestkitchen Oh, thanks for info. I thought it was the nigari that caused the tofu to form layers upon freezing 😅
@@iamsopure9483 no worries. I've been working on this inquiry for like 4 yrs now and I'm still not 100% certain of the mechanics
I've finally hit the breaking point. The tofu is in the freezer. Hail Mary.
I try it and my friends and it work also so she seems nice
True. I've been too lazy to do it
same!
🤣🤣🤣🤣🤣🤣🤣 You made my day, lol
Where do you find this magical unicorn tofu that flakes? I’ve tried 5 different brands now, and None of them get flaky, just sponge : (
What if you used soya chap instead of tofu 🤔🤔🤔 won't that save lot of time from getting rid of the excessive water and achieving flaky texture 🤔🤔🤔????
I've never seen it in Canada but of course feel free to use what you enjoy!
OMG... Kisses from Brazil!