Making a REALISTIC Vegan SALMON using Kenji Lopez-Alt Salmon Recipe
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- čas přidán 30. 09. 2021
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Ever since I tried that first tofu salmon recipe I've been thinking about how to make it better. First I thought the marinade needed to be better, then I wanted to work on the texture a bit and last the final seasonings and outright salmon flavor. Thats why I decided to try Kenji Lopez's Miso Salmon recipe ON the upgraded vegan tofu salmon and WOW did it pop!! THIS is going to be the new way you make VEGAN SALMON!
Tofu Salmon recipe • Making Vegan Salmon ou...
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Kenji Lopez miso salmon recipe
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Neat idea to use beets to make pink salmon colour. Very ironic that farmed salmon is also dyed to make it pink lol.
I always thought this was bull until I went to America, some of the salmon didn’t even look real
I didn't know that! Not surprising though, considering the number of ridiculous things people do to animals to make them look pleasing enough to eat.
@@jettison27 Imagine eating animals, barf. They have to feed the salmon a supplement to make their flesh pink where wild salmon get it from their diet. It's similar to flamingos who get their pink colour from eating shrimp and algae.
I don't think that's irony, but yeah, the beets gave it a vibrant colour
@@Mugsi it is very much so irony that he is dying his ‘salmon’ pink to make it look like real salmon which is also dyed pink.
Making vegan look alikes are like a huge food art project. I love it
*intro -"All we need for this is 1 block of tofu" ...
*5 seconds later - "oh, and methylcellulose"
Amazon
Tbh I bought some but never used it😫
Right? Yeah… people totally have that laying around/ access to it.☹️
you can substitute agar agar
Try adding carrots and less beets to get a more orange color! I did and it worked great. I got an even better color adding some drops of yellow food colouring (a little bit of cheating hehe). You can check the color dipping the tip of a paper towel sheet in the blender mix
That huge knife while you were eating threw me off 😂😂 Looks tasty
This looks super cool. I wouldn’t freeze the tofu salmon though, speaking from experience the texture of tofu becomes spongy once it’s been frozen (we use this specific type of spongy tofu in many Chinese dishes,) so I’d just let it chill in the fridge.
Thanks ^^
Good idea ☺️
Yes. Spongy isn't supposed to be a replacement for a soft tenter gel like texture salmon
I'm not even vegan but I love watching you cook. Keep it up
Not yet 😂💚🌱
As a vegan who loves to cook and watch Sauce Stache cook I truly appreciate your comment and appreciation for his channel.
He isn't vegan either lol
I don’t think he’s vegan just good at figuring out the formulas
@@Spiralsinto Mark from SauceStache isn’t vegan. He’s pescatarian. Doesn’t bother me though. He’s turning thousands upon thousands of folks onto vegan faux meats and plant-based cooking!
You're a mad scientist in the kitchen and I love it. Please, please, please do a video on how you develop recipes. Idk if I believe that this tastes like fish but the look is spot on and the flavors sound amazing
This looks absolutely amazing! Can't wait to try it myself!
I did it! I love the texture, and also the taste, especially the fried nori!!! Nori shrinks when wet and fried so use larger pieces of it as salmon skin! And more nori into the coloring mix.
I didn't like the sweetness of the rice vinegar so much (I didn't do the marinade, I discovered too late that I was out of miso, so I used the rest of the rice paper dip as marinade). I would leave it out or cut down significantly. Also, the liquid smoke was too much for my taste. I would add some more lemon juice before serving.
I used flour glue (flour and hot water, drained) instead of that thing of yours :) with little success, though.
I used straws as guidelines for making the cuts .
For even colouring, maybe place each piece over an upside-down placed bowl or over a pot cover, so that the pieces open up, and then pour the coloring mix over them. Then I would definitely use toothpicks or something else to keep them from falling apart.
Also, how about halving and marinading them before wrapping them in rice paper? They would be firmer.
A good, undamaged non-stick pan is a must! And don't do my mistake of frying too many pieces in the same time - turning them was nerve wrecking.
Great, great recipe, I will do it often. Maybe instead of the last marinade, just add some soy sauce to the coloring mix and make sure everything gets evenly distributed, to cut down the waiting time.
Thank you!!
Oooh, very interesting sounding!
Thank you for providing us with videos so often. They're a great distraction from the difficulties of life, and I know it's a lot of work. You rock!
You are so innovative! Always love watching your videos 😀
This might be the first time in my life where I won’t have to alter a recipe due to food allergies. I think I might cry 🥺. Thank you Sauce Stache for this little miracle! And it’s quite a work of art, I must say! 🧡🎃
What are you allergic to?
@@christianraxo7535 Allium (onions & garlic), cumin, bell peppers, bananas, nuts, dairy, black pepper, cinnamon. It’s quite terrifying, actually. My neighbor cooked with cinnamon last week and I got a big whiff of it and went anaphylactic. Still covered in hives and feels like I have the flu. I’m sure you didn’t want to know all that, but it did make me feel better 😬😂. Hope your day is a lovely one, Christian! 🧡
@@antonbeats9777 Homeboy, I’m barely surviving now!
I don't know why I was really looking forward to your Missus' review of it. Here screaming in a raspy Batman voice "WHERE IS SHE??!!"
Definitely going to try this out when I go back to uni. Thank you so much for this thoughtful recipe!
This is very creative! I'm glad people are having fun in the kitchen!
You genius.That's amazing.
Beautiful and creative ! Kudos!
so good! gotta try it!
As always genius thanks dude
I used to find delicious mixed seaweed in a glass jar in a health shop in Milano, Italy. They were labelled as Seaweed from Bretagne, France. They were dark red, dark green and some sort of dark bluish crumbled up in a colourful mix. They were dried but so flavourful. I used to sprinkle them on pasta and the result was very impressive. I used to live in Japan so I ate tons of nori though in Japan I could find fresh seaweed used as salad which tasted great. Not the usual nori or kombu taste, something completely different. Just shop around for those seaweeds because they taste very delicious. 😁😀🤗
😍 that looks SOO amazing
You are amazingly creative!
Awesome stuff, Mark!!
That looks awesome!
Ahh this is fantastic, thank you!! I've been wanting to make a vegan miso temaki sushi for awhile now, but I had no idea how to go about it. This is brilliant!
Glad it was helpful! thank you!!
Thank you for sharing
awesome Mark!!!
love that your are posting more videos 😁😁😁 and I like this innovative experiments! that's the real sauce stache badassery 😎😎✨
This may be your coolest recipe ever! I am definitely trying this one!
Omg my mouth is watering with all those seasonings so savoury salty umami with the miso ooh I can't wait to make this *drools*
I’m not vegan but I still love watching your videos!
Your videos are awesome man.
That’s amazing! You’re very close to perfection. Focusing on the layers like that for both mouth feel and looks is key
I feel like I keep getting closer!! I know that I'm almost there!!
I like how you sat down to eat with a fork and a chefs knife 😀 😂
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Such a great channel to prove that you can really make anything plant based and very tasty!
Re: Beets -- I've always felt they had a very earthy taste to them. Do you notice it when you use it to color various of your cooking adventures?
I’ve made a similar recipe and used beets to colour it. I found if you want less of that taste, use canned beats and some of the liquid they come in, it’s less of a earthy taste
Salmon also has a bit of an earthy flavour, so it's not wrong in this context, but maybe it could taste too much of it.
nice a quick and easy snack
Yeah! thank you!!
Such a good idea :)
Outdone yourself again mate 👍
I'm not even vegan, but I love your videos and how creative you are.
I'm surpirsed almost no one I know uses fish mint for mock fish dishes! It's readily available on Amazon, and although I haven't tried it yet I'd expect an excellent result from doing so!
Could you please tell me the brand? Thanks!
Ingenious as usual, but a lot of work for something you can eat in a minute.
Thank you sauce stache I was craving salmon and I didn't know you can make it out of tofu being vegan not having to alter recipes . Your recipes always are awesome do you have a cookbook ?
Looks wonderful! Will definitely give this a try.
Missed Monica for the taste test. Hopefully she’s just away doing pre-wedding stuff and not boycotting this recipe. (Just kidding!) Again, looks amazing; the textures and presentations you recreate are true works of art!
Looks good
Could you maybe do a comprehensive vegan sushi recipe?? That would be amazing, I've been trying to find something like that for a while.
Pretty good recipe 😊 👍
Thank you!!!
what I love most about your videos is that you seem to love experimenting and being creative in the kitchen! it's what inspires me the most when I cook. I don't like it though that so many youtubers leave hurtful comments because I'm cooking vegan food, I try to delete them instantly, I don't get why you would leave such negativity on someones video, I'm just out here doing what I love - cooking and being creative, if people have a problem with my videos they can just scroll past it. I'm wondering how you handle such comments?
wow! wow! wow!
saaaaaaw wuuuuut? i am making this for sure
I would be Interested in your thoughts on a vacuum marinator. I wonder if it would help infuse the marinade deeper into the food.
He has already used one in earlier videos
Please make more Just Egg cake/dessert recipes Mark. I want to see how they stack up against the original recipes.
So awesome! I know a lot of people who love fish too much too go vegan but this might be a really nice alternative
10:38 Ha, i like how versatile that chef’s knife is… it’s a table-side knife like no other 😉
The Vegan Alton Brown. Actually, you are def more creative than AB. Just genius. Thanks.
Looks good. Maybe next time try a mixture of beetroot and carrot for a more salmon colour. 👍
Why didn't your wife try it? Her and my Wife have similar tastes and generally if your wife likes something so does mine. Love your videos! We're not vegan or anything, just think it's fun trying your recipes! Thank you!!
I'm gonna try this. What about using tapioca powder instead of the rice paper though?
Honestly with the color marbling this looks more like a good thick rare cooked steak
I would buy this in the store from your collection!
I think you've really found your calling in life. The sky's the limit for you.
Have you tried using vegan fish sauce in the marinade maybe. Also Ocean Halo makes a no fish broth that might be a good addition.
Hey SS Have you ever tried watermelon to replace the tofu I’ve noticed it has such a similar texture if you cook it right
Cool
GOOD EVENING SAUCYMAN!
Sorry I missed the video while it was fresh....never counted on mounting a TV on a wall mount taking 4 hours.
Ironically, I just picked up a tofu press in the free pile at a tag sale. Might see some use.
Gooood Evening Christopher !!
Would you please share a link for the sake, and red/white wines you use. Thank you so much.
where is monica, i only trust her tasting
Yum😫😋
After you sautee, is the Nori soft?
3:00 thank you
Are there any "fish stock" cubes like "chicken" cubes?
Rice paper comes in square shapes too. I find that there’s no waste using the squares.
Would flax seed gel in the water when you soak the rice paper help?
Would you ever do a dessert recipe video? :)
can you make an updated version soon?
I love the spicy catfish at Cracker Barrel and like a vegan version.
I would love to try this recipe but it is absolutely impossible to buy methylcellulose here in Brazil. The closest thing that I can find is Carboxymethyl cellulose, do you know if it can be used in the same way? Thanks!
I had no idea tofu was this versatile
Amen to the Brown Suga!! 🏅 😄
im wondering to get a more authentic colour if carrot juice along with beat is another way to go? Unfortunately, it has a distinct flavour, but at least the sweetness might work.
So I’m curious Methylcellulose is a bulk-forming laxative does this fish have any side effects?
Unrefined West African red palm oil would give a lovely carotene colour and fush oil taste. In France you can buy court bouillon stock powder for fish .
I think what would help elevate you channel @saucestache would be to try a few times with these types of recipes and perfect it before filming and editing a version that is your first ‘go’. Get the fixed version sorted and show us that so that we know each video is going to be a great outcome. And then if you trying multiple times and cannot make it work, release a video that showcases why each version didn’t work.
At 10:37 - I think you could stand to use a larger knife to cut your spoils moving forward...that’s just me taking though...
Do you think you could bake these?
I’m working on a jerky recipe I don’t care about credit I just know you figure these things out faster: look at the ingredients on “Electric” and “Noble” jerky I think they can be replicated with texture soy protein and black bean sauce. I’d love to hear your thoughts or see you try it
Can I replace methylcellulose with carob flour oder agar agar?
A lil less beets, try some carrot mixed with the beets and a lil turmeric maybe that will give u the salmón color. Also I would marinate it before putting the rice paper in the gaps
Could you use Xantham gum instead of methylcellulose, we can't seem to get that over here?
Your thumbnail made me think that was real. I definitely want to try this, even as a meat eater
I want to try this is something Rice based like rolled up in onigiri or something.
I have some spring roll wrappers that I'll strip to replace the rice paper, and try some good ol' corn starch instead of the methyl-whatchamacallit
Let us know how that goes
I was thinking the same thing about the corn starch
could you please explain the use of metholcellulose to me?
Neutral coconut oil would give a better result imo. Olive oil has to distinct flavor plus coconut oil has a better mouth feel.😊🌸
Coconut oil has a very overwhelming coconut smell IMO
@@phiacraft338 I mean the odorless version ofc.😊 The neutral coconut oil. It doesn't taste or smell "coconutty" at all!
I wonder if you could marinate the Tofu with its liquids in a vacuum sealer bag. For meat enthusiasts like Guga, he marinates steak, vacuum sealed, for half the time a traditional refrigerator marinated steak takes. Perhaps Tofu would better absorb the fish flavors/ beet coloring throughout using this method?
why nori in the rbine instead of kombu?
Wow this was so cool! Thank you!! You should try feeding your dog a little something similar to what you have whenever you eat. He looked pretty bummed out in the corner.
But thanks for the video and may Jesus bless you!
I wonder what type of texture it would create if you poked a bunch of vermicelli type rice noodles into tofu before marinating and cooking