 Wow dude. The taste is on another level. There's so much flavour in that. There's so many levels of flavour. Welcome to another episode of Cooking with Joey and Derek. I just made that name up then, probably won't use it but uh... Welcome to Joey's Wicked Kitchen. Yeah, yeah, yeah. So we're Derek Sano here of Wicked Kitchen and uh the innovator behind all the vegan foods at Tesco's. We've got another recipe Derek, what are we doing? Today we're gonna show how to make I do the street style tofu so as an egg replacement instead of doing scramble let's do something like a little bit elevated. Yes. A little bit kick it up a notch. So we're gonna use the medium organic tofu that Wicked has. Whoa. I like the medium because of the creamy texture and it really does lend much better to that egg-y textures I remember when eating and cooking eggs. So this is like taking vegan egg to the next level. We're gonna take it to the next level with the wicked medium firm tofu okay. So what I'm gonna do is get these pans going just so you know I just didn't I didn't want to waste our time on video so I took a sweet potato okay I peeled it chopped it into chunks and now I'm boiling it so that's going to be part of the dish I can just that is in here boiling and I'll strain that in a second as soon as it's done. I will open this tofu and we're gonna use the whole block. So Derek a lot of people say like I don't like the taste of tofu like they don't put any flavour on it do they? No exactly and my whole thing is like tofu is only as bland as your imagination. Yeah. So you just have to season it and instead of buying all those weird old gadgets of tofu presses I just just use your hands man it's just easy you know I'm super simple just a couple whatever less tools it takes to do something is easier and I'm not a gadget guy and Frankie's just staring at me. Frankie what are you doing down there? So the seasonings on it I'm gonna use onion we use a garlic we'll also use the black salt for the egg flavour I'm not gonna use turmeric just because it's a waste of time it's fine it looks good what I could do is soak this in boiling water mixed with turmeric it would colour yellow. And for people who weren't in the last episode what is black salt? Okay so black salt is like salt for salt so it's very eggy and that's where you get that eggy flavour and that's the trick exactly. And where can I get it? What is it? So honestly I ordered this one on Amazon because a lot of the grocery stores don't have it some specialty grocery stores might have it but I haven't been able to find it in like the major retailers here. Google it up. Google it up. Black salt or it's called We're gonna use a little bit of apple with smoked vegan cheese in this one. Have you tried these new newches? So we have the barbecue or garlic and arugula. What can we check out the newches here? Garlic and herb flavoured newt seasonings, smoky barbecue flavoured newt seasonings. Can I just sprinkle a little bit on my... Dude it's so good on popcorn or anything. Gold dust. That's good stuff right there. Oh my lord. If you don't know what newt is for those people watching like what the hell is newt these guys going crazy it's nutritional yeast and um he's flavoured it. Garlic and herb flavoured nutritional yeast it has a cheesy nutty flavor it's really delicious and it's actually very nutritious doesn't it? Super 12 exactly. So I'm just adding a little bit of that egg salt you don't want to add too much because it is pretty strong so I'm just gonna add a little bit on on this side maybe a little bit more so the thing about tofu is a lot of the flavor doesn't penetrate within it especially when you just open up the pack so you really have to season it well on the outside so I'm just using a little bit of that black salt and we're just going to use the whole block like that I'm going to season the other side with the black salt as well so we'll really have that nice eggy flavor probably going to be a total of half a teaspoon at most I'm going to use a little bit of smoked paprika I've put I like to put everything on my hand so you get that much here just on this side we'll do this side so this will give it a nice little smoky flavor all right and you can season it however you like I'm going to use garlic so a little bit of garlic and you see how I just it's pretty much covering it. Nice so I'm going to save the onion for the other side well this I want to check on these so the egg industry is a very cruel industry no matter which way you look at the egg industry free range you know the enriched cage the barn raised eggs they're all horrible at a certain stage in the hen's life they start to lose their feathers they start to get really sick their bodies to start to become really exhausted and then the farmers will call them off it's really pushing out egg after egg after egg each day is an incredible strain on the hen's body also the male chicks in the industry don't even make it to the barns they get macerated in a big industrial blender on their first day of life because they're of no use to the industry so and then there's also the parent breed of sheds that the the males and females come from that where the eggs fertilized eggs come from which are always cruel and even free range sheds are very cruel as well it's a crazy industry so before my life in the UK I used to have to go under slaughterhouses and egg farms and because I used to be the global chef for hosting markets okay I used to have to go and see all that and once you see it in person and I know you go in all the time it's you can't unsee it and you can't unconnect it to the food chain and what you're buying you know and what's offering that's why we eat this way it's why we eat plant-based but more compact slaughterhouse really does smell like a butcher dude it's horrible yeah yeah it's just not it's not something I enjoy at all or and I'm not I know the animals don't so all right so I'm just flipping that away always flip it away from you because then the oil splats uh-huh not towards you smart you learn that the hard way so we don't have to so a little bit of onion garlic now I'm gonna onion sorry onion granulated on here so you can see that really get a nice crust it's that that cast iron pan yeah it's so good and it's a real nice even even heat and it's it's got some weight to it plus it's like you're camping indoors all the time yeah right I mean I just love it it's going with me everywhere thing looks like it's last it would last forever it will last it will last longer than us it'll outlast humanity of this right the right we're going exactly I'm gonna use a little bit of black pepper on here as well and a little bit of salt that is for some flavor it might seem super simple what we're doing but it's this is gonna blow your mind wow it's because it's so I think it's so different and so it's so good I think the seasoning part of it is just spot on look at it yeah now that is going what I like about the cast iron pans it can go right in the oven too so I'm a big fan of like stove top oven this is how I cook a lot so I like oven safe pans and cast iron works so well for that yeah I heated the oven at 200 degrees Celsius on fan that's I tend to always work with that heat because it's just I want the crispy edge but juicy inside so that allows me to control that and it reminds me of the restaurant days uh huh so I took earlier while you were chatting up I took this sweet potato and just strained them no no biggie so what I'm gonna do is add these back into the pot and we're gonna do a quick mash the monster mash the monster monster monster mash this halloween so I'm gonna add a little bit of butter here no water no liquid because I want it super thick and I'm gonna see this what I'm gonna do you're gonna think I'm crazy so I'm gonna add a little bit of this baconese mayonnaise to it stay with me all right so I'm gonna add a little bit of the mayonnaise just for that bacon-y flavor uh where's that barbecue yeah we'll use barbecue yeah you like the barbecue yeah that that was nice as well yes so I'm gonna use about a tablespoon of that barbecue in there and that was vegan by the way yeah that's everything is vegan here so I'm gonna use a little bit of panko so this is just breadcrumbs what I'm what we're building here is a crust that we're gonna put on this tofu uh what and you can use any kind of breadcrumbs I just like panko because of the they're a little bit extra dry and they soak up the moisture I'm gonna add a black pepper to it and a pinch of salt and then I'm gonna so I added the niche the pepper the garlic I'm gonna add some vegan cheese to it so this is a smoky vegan cheese all right I didn't have a whole bunch in there so I just used all of it now I want to grab a fork and you do me a favor and mash the crap out of that don't mind if I do this is gonna be sensual I'll clean up a little bit while you're doing that look at that so Joey can I ask you a couple questions yeah how long have you been in the UK now uh I've been off and on in the UK since 2018 did you call the the UK home yeah I would I'd say it's it's what it is one of my homes uh UK and Australia yeah so yeah have you been back to Australia since Colby kicked off yeah when it kicked off here I moved back to Australia for to do some touring there I went to campaign for the sea animals um and uh yeah it was nice to see the family I hadn't seen him for a while so yeah yeah but oh awesome I've only been here it's been about five five years would you yeah would you try it you can taste it it's just uh it should taste good so make sure it does taste good if it doesn't oh yeah that's good oh it's good seasoned amazingly what we're making here is like a just pop it right over there we're gonna make like my take on a full English breakfast all day breakfast block party we'll call it so yet we'll have potato in there a little bit of the bacon flavor the eggy tofu and it's much more of a street style like I just think you could probably get this if I had a food truck I would do my mouth watering thinking about what the name does it breakfast block party yeah who doesn't want to go to one of those it's gonna be delicious and just so you know this is the first time I've made this one well I just thought about it this morning I'm like I gotta do something special for Joe nice excuse me Frank's Frank is here but she's in stand in the middle of Joey and I look at that crust beautiful that crust is making me juicy so I'm gonna take a spoon and this crust that you made we're gonna do this well I could take the credit for making that but I really did just mash it so fantastic way to make tofu and it's different so if you just crust it up try to make it like even I try to keep it on the block keep the party on the block and we'll spread that yeah does that look even to you so you have the block and this is the party on the block because the part you're doing you're spreading the party on the block exactly so there's a little bit extra here if you want to do extra tofu sometimes I'll just eat it smear it all over my face but this you can see you're getting that in the camera guy so I'm going to pop this back in the oven probably for a good 10 15 minutes until that gets nice and brown on top all right you ready we're ready for the great reveal it's been about 20 minutes Joey and I have been having some amazing conversations really good to have you over Joey I'm ready for this this is gonna play your mind this is gonna stop look at that look at the crust on that no that's beautiful so being the first time I've done it with potato I have done it with just like panko in the mayo and street style but having a full blown mashed sweet potato on here that's just next level so let's put this right here for the good camera angle shot for you guys I have some fresh thyme out in the garden I picked this earlier me and Frankie it's a little bit of fresh thyme just a picked as a garnish and then just this is how I would serve it I personally would eat this whole thing I'd make like two or three of them you can cut them in half if you want to do half size for guests and then yeah I would eat the whole thing too Derek let's not make yeah let's not mess around here and then it's great with if you want to do like this potato on it so you don't have to serve it but I would do with a couple veggies whether you're doing roast broccoli with it so you'd spinach cauliflower any vegetable would go well with this right but this is good so I'll cut you want you ready to try it all right yeah let's rock and roll really we're just gonna eat this right off the right off the board if you're good with it here we go professional all right move this up to the side okay ready man it smells so good smell you can okay this is what it smells like bacon cheesy yeah it does you know herby amazingness that smoky cheese works really good with this it is so good it's so good so we'll just do four good slices here look at that it's freaking amazing I'm gonna have to take a picture without my phone but uh took a quick picture for the gram well me and Joe you're here got it anyways I want you to try this wait you can season with more salt and pepper but I think you should try it as I think it you know the season that's just good oh my lord it's a crust it might be a little hot I know right the crust on the bottom of the tofu is key because you want that texture so you have that creamy ish center like an eggy would be and then that you have that crispy crust on the outside and then that super indulgent decadence topping you can see the crust with the fork it's really like yeah stands out it might be really good but barbecue sauce a sriracha how's that it's hot it must be hot it's too delicious to care that it's hot wow dude it's good stuff that looks amazing but it just the taste is on another level there's so much flavor in that right there's so many levels of flavor so that's the the textures building that whole flavor is really important it's that you know that crust makes it sing and the topping is just it's perfect oh yeah you get the crunch of the crust which is excellent it's amazing should we get a jimmy the sound guy jimmy the sound guy over here come on mate jimmy the sound guy is not vegan we had him in the last episode so we're gonna see we're gonna get the non-vegans perspective here you go buddy yeah i'm looking forward to this one let's have a little you know have a little go on that yeah oh that crunch there it's nice here's the moment it's hot it's hot it's hot though oh wow that's good yeah oh wow you went up cute yeah the smokiness of the cheese that touch of that time fresh time is what at the end yeah yeah perfect nice thanks jimmy it's delicious so what's nice about this is you can get it to that point where we crusted it in the morning or and just or just keep it overnight in the fridge and then just pop it in the oven when you have guests come over so 20 minutes in the oven could you have this for breakfast every morning every morning wow breakfast lunch or dinner this is a good this is a veganizer this is a this is a veganized people on the spot it makes tofu sexy amazing thanks jimmy thanks jimmy so another successful recipe here derrick everyone's happy where can people find you if they want to find follow your stuff and some more recipes so derrick's are now on instagram wicked healthy on instagram wicked kitchen food on instagram so we have three accounts and then uh also the wicked healthy youtube is where we do all our long-form recipe videos mate you can thank us later if you try one of these recipes i tell you right now dude honored to be working with you on this it's awesome buddy legend thanks thanks guys if you're an onion i wouldn't mess around with derrick zayan that's gonna be mustardy that's a restaurant quality sandwich