I Made Bagels with Silken Tofu

I made bagels using silken tofu and they actually turned out this good. Plus a ridiculously easy buffalo ranch and seared cabbage with a creamy silken tofu sauce. Same ingredient, three completely different recipes. Hey guys, welcome back to the silken tofu series. This is part four. If you're new here and you haven't watched parts one, two and three yet, definitely go check those out after this video. All right, let's start with tofu bagels. The star of this recipe is of course silken tofu. Use any soft silken tofu you can find. Exact measurements are in the description box below. Start by adding all-purpose flour to a bowl along with baking powder, garlic powder and a pinch of salt. Give that a quick mix and set it aside. In separate bowl, mash your silken tofu until smooth then add it to the dry ingredients. Using your hands, gently knead it into a dough. You don't need to add water here but if it feels a little dry, add about a tablespoon just to bring it together. Once your dough forms, let it rest for about 15 minutes. In the meantime, preheat your oven to 400 degree Fahrenheit. Lightly flour your surface, transfer the dough and knead it a bit more until smooth. Then divide it into four equal parts and shape each into a ball. Use your fingers to create a hole in the center and gently stretch it into a bagel shape. Repeat with all four pieces. Bring a pot of water to a boil, add a little baking soda and about 2 tablespoons of corn syrup. This helps give the bagels that beautiful golden color. Boil each bagel for about 30 seconds per side then transfer them to a parchment-lined tray. Brush with a mix of soy milk and maple syrup. Sprinkle on your favorite seasoning. Bake at 400 degree Fahrenheit for about 25 minutes or until golden brown. Let them cool completely before slicing. Each bagel comes out to 323 calories with 12 grams of protein. Look at how soft and fluffy they are on the inside. I topped off my bagels with whipped tofu that I made last week with fresh basil and cherry tomatoes, lettuce and some pan-fried tofu. But honestly, add whatever you like. You can add hummus or avocado or any of your other favorite toppings. These are so soft. Honestly, you would never guess there's tofu in here. If you haven't tried my other high protein bagel recipes yet, go check them out next. I will link them in the description box below. Those high protein bagels are also a great way to bump up your protein content. Next up is seared cabbage with silken tofu. The sauce is extremely creamy and delicious. I'm really excited about this recipe. Let's get started. Cut your cabbage into thick stakes, about two to three inches. Try to keep them intact so they don't fall apart like mine did here. In a non-stick pan, add a little olive oil. Season the cabbage with salt and pepper and sear on both sides until golden brown and tender, about 10 to 15 minutes depending on your preference. Set them aside. In the same pan, add about one teaspoon of extra virgin olive oil and saute a thinly sliced onion until golden brown. Take your time here. Low to medium heat works best. While that cooks, blend a block of silken tofu until smooth. Then add about a cup of hot water and blend again to create a creamy base. Adjust the water depending on how much sauce you want. Set this aside. By the way, if you're enjoying this silken tofu series so far, give this video a thumbs up. It really helps the channel. And if your goal is to get lean, fit, and strong on a plant-based diet, make sure you subscribe. On this channel, I share high protein vegan meals for muscle gain, fat loss, and practical fitness tips. Once the onions are ready, add minced garlic and saute for about 30 seconds. Then add your mushrooms and cook them down until golden. Add your spices. Cook for another 30 seconds. Then pour in the tofu sauce. Let it simmer. The sauce will thicken as it cooks. Feel free to add a bit more water here if needed. Then add a bit of chili crisp oil and mix well. Return the cabbage to the pan and let it cook in the sauce for another few minutes until tender. Finish with fresh green onions and a drizzle of chili oil on top. This recipe makes three servings and each serving has about 11 grams of protein. For my serving here, I just added a bit more chili crisp oil on top and some green onion just for presentation. The sauce is so creamy. It almost tastes like it's dairy-based but it's made out of silken tofu, caramelized onion, mushrooms, garlic, chili crisp oil, and all the spices we added in here. It just tastes amazing. It's such an easy way to upgrade a simple vegetable like cabbage. This is such a great side dish to any meal. Next up is buffalo ranch tofu sauce. Spring is around the corner and it's time to start enjoying fresh salads again. So I thought I'll share this delicious creamy ranch sauce that you can pour on top of your salads. For the buffalo ranch, start by adding eight ounces of silken tofu to a blender, one teaspoon white vinegar, all the spices here, dried parsley, onion powder, garlic powder, sea salt, and if you have dried chives, add them in here as well. I ran out of those so I'm not going to add dried chives here. One teaspoon maple syrup. Then we're going to add two tablespoons frank's red hot sauce and just a tiny bit of water to dilute. Do this according to your preference. Taste test and adjust everything. So good. This is the texture. Pour this into a glass container. This entire dressing is only 170 calories with 12.7 grams of protein. Look at how creamy this is. Perfect for salads, wraps, or anything you like. Extremely low in calories, guilt-free, and tastes amazing. Oh yeah, this has a little kick. Super creamy, slightly spicy, and again completely plant-based. Low in fat and high in protein. I love using silken tofu like this because it's such an easy way to add protein. Silken tofu is such a great hack. I absolutely love this dressing and I have been enjoying it quite a lot. Alright guys, that's part four of my silken tofu series. Let me know in the comments which recipe you'd be trying out first and don't forget to hit that subscribe button for more high protein plant-based recipes to help you stay lean, fit, and strong on a plant-based diet. If you haven't watched parts one, two, and three yet, make sure to check those out next because I shared even more creative tofu recipes.