we're veganizing one of my
old fast food favorites
(jazz music playing, fades to background)
YEAHHHHHHHHHHHH
welcome and welcome back my name is
Andrew
i'm part of a two-man team that creates
food
at makeitdairyfree.com and i
do not know how to convey the excitement
for the recipe that we're gonna be
creating today chicken
egg and cheese biscuit made vegan i've
seen a few videos on
how to make the chick-fil-a chicken
sandwich um or even the
popeye's chicken sandwich before i add
my spin on how to create those kind of
recipes i need some
breakfast first and this sandwich used to
be my
jam seriously jam like no matter what
you're doing
you hear the music and you just can't
control your body from stop moving
that type of jam enough said let's get it
let's make the fluffiest biscuit that
you have
ever seen vegan or not vegan so there's
a trick
or a few tricks i should say to making
fluffy biscuits make sure you don't take
it for
granted one the ingredients must be cold
especially the vegan butter two do not
over handle the dough
whether you're mixing the dough or just
making it into a ball
do not over handle it add all the dry
ingredients into a bowl
and stir together well then add your
vegan butter into the bowl
and push down with a fork to cut the
butter into the flour so you want to
keep doing this
until you see the flour start to look
sort of like sand but again this is a
step you don't want to overdo it at this
point
if you felt like when doing it your
butter was too soft
what you should do is put the batter
into the refrigerator for about 10
maybe 20 minutes just to make sure
everything gets cold again
next you're gonna add your vegan
buttermilk in and you're gonna stir
that until just combined just as you see
it combining
try to make it into the shape of a ball
so use your spatula or your hand
and just start patting it together the
dough may be a little sticky
but that's 100 percent okay what you're going to
do now is flour the surface
turn the ball over onto the flour and
then flour the top of the dough what you
want to do here
is you want to push the dough down
either with your hands
or use a rolling pin you want it to get
about a inch thickness i would say
three quarters inch at its minimum once
you have that thickness
use a biscuit cutter to cut out your
pieces of dough as you make your cuts
you'll see you'll start to run out of
dough which is okay
because all you're going to do is now
fold the dough back together flatten it
out again
and use the biscuit cutter one more time
or twice depending on how many times you
need to do this now you're going to get
it onto a baking sheet and try to put
the baking sheet
onto the top rack of your oven if you
did everything right your biscuit should
come out perfect
look something like this
so you're gonna start out with a block
or two of
extra firm tofu the goal here is to get
the tofu
to taste like chicken so what we're
gonna do is have to get
something done to it in order to get the
texture right
and then season it so we can get those
good flavors i have seen plenty of vegan
youtubers and chefs
have different methods on how to
mimic that chicken texture with tofu one
i remember trying
early in my vegan stages was a
recipe from Mary's Test Kitchen if
you're not already following Mary
tune into her channel because she's
pretty awesome but for me
um how i came up with my method was
kind of on accident although the method
is fairly similar to others so when we
typically buy our tofu
we try to buy as much of it as possible
but in the refrigerator we have
a limited amount of space so we start to
use the freezer we also use the freezer
because
we just don't eat that much that often
so we don't want it to go bad so one day
pretty much i took my tofu out of the
freezer and
let it thaw out after pressing it
the texture was
perfect so that's where we're gonna
start so with your tofu now
thawed out and pressed out you're going
to separate the blocks
either in half with your hand or with a
knife i usually use my hand
because i'm going for that rough texture
that you see
on the chicken breast at the bottom
after that we're gonna separate
each half into another half to make some
good
sized chicken breasts we're not making
like
wings or anything so typically i would
break this down
but for the video i wanted to do
something a little different
so instead of breaking it down i just
kept it whole so now we're gonna
marinate our tofu
in our brine so from studying some
behind the scenes chick-fil-a videos i
notice
in the brine it looks like they're using
pickle juice what we're gonna do
different
other than just pickle juice we're gonna
add some sugar
and water in order to dilute the flavors
down
just a little bit when marinating the
tofu you could either dip it in there
and push it down just a bit or you could
let it sit for a few minutes just don't
leave it in there too long
because the tofu is like a sponge so
within minutes
it can soak up the entire thing what
you're gonna do now is sit that aside
and we're gonna continue to make the
seasoning
the dredge and the breading for our
chicken first stop
we're gonna go with the seasoning i like
to add all of the ingredients
into the bowl like you see here then
take my time mixing it around
making sure it is fully blended in this
part is fairly easy for the breading
and the dredge because we're going to be
taking the tofu pieces
and dipping it into the bowls i use
pretty large bowls i would say about
medium to large size
make sure i have the space that's needed
one reason is because
this allows me to do more than just one
piece of tofu
at a time another would be it also
allows me to move the tofu
back and forth in the bowl flipping it
over more easily
to make sure the tofu is fully covered
and similar to the seasoning
with the breading we're just going to
make sure we bring all this together
really well
after adding each dry ingredient we're
gonna give it a whisk and then move on
to the dredge with my dredge i
add the vegan butter and the buttermilk
at the very same time the buttermilk is
consistent
of plant-based milk and apple cider
vinegar so
we could have just used a basic plant
milk here but
we were going for something a bit
thicker this is why we used the
buttermilk
and then we added the butter because we
want a little hint of that flavor
inside of the chicken okay so from here
you are ready to roll you should have
your
seasoning and tofu on one side you're
breading
smack dab in the middle and your dredge
right at the end
now you just want to make sure your
cooking oil is ready and you're going to
move
down the assembly line take your time
adding the seasoning onto the tofu
really use your fingers to push in the
seasoning rubbing it just like you would
do chicken you want those flavors to be
buried inside of that tofu when adding
the tofu into the breading
make sure you push down deep may get a
little bit of juice coming up but that's
okay
it will help with getting the breading
to stick since i like to double bread my
chicken or
tofu i should say we're now gonna move
the tofu into the dredge and make sure
we get that
fully coated from there bring it right
back over to the breading once again
make sure you push it down really good
even take some of the flour and possibly
sprinkle it on top now
you could have just moved the tofu from
the seasoning
onto the dredge onto the breading into
the oil
and you would be absolutely fine i just
like a little more crunch on mine
but you do you from here it's simple
just drop your tofu
into the deep fryer or your skillet with
oil and you want to wait until you see
roughly about a golden brown color
come through when they finish up they
should look amazing once they cool down
a bit
get that biscuit ready place your tofu
onto the biscuit
and um
uh so maybe um
hmm
maybe okay so obviously i made this
much larger than the biscuit but if i
could just
there you go now enjoy
um wait pull that back a bit
now this is what it should look like
all right fam thanks a million for
watching
don't forget to like and subscribe as
always
hit me up in the comments love to chat
and remember
believe in good peace
