Wild Vegan Flower

Wild Vegan Flower Elevate your plant based cooking! Over 4 million plays on TikTok, follow for more!

02/09/2026

Use code: Wildveganflower to get 10% off a Titanium Siraat pan (link in my bio), right now they are having a Prime Time Sale up to 42% off.
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Recipe:

-Tofu Egg-
1 ½ cups dried soybeans, soaked overnight
10 cups water (2,000ml)
2 tbs nutritional yeast flakes
1 ½ tsp Black Salt/ Kala Namak
1 tsp onion powder
½ tsp garlic powder
½ tsp turmeric powder
Dash of black pepper
20g Magnesium Chloride (Nigari)

-Breakfast Sandwich-
Slice of Tofu Egg
Bun
Vegan Cheddar
Vegan Bacon
Greens
Sriracha Mayo

Method:
Blend your soaked soybeans with water in two batches and strain the pulp from the milk.
Bring to a large pot and set to medium heat.
Bring to 80-85C or 175-185F
Add in the nutritional yeast flakes, salt, onion, garlic, turmeric, and black pepper to the milk. Stir to combine.
Add enough water to dissolve the Magnesium Chloride (about 3 tbs)
Pour into the flavored milk, stir, and remove from heat.
Let set for 10 minutes.
Scoop into a mold lined with cheesecloth and then press for 30 minutes.
Slice into desired thickness for sandwich
Preheat frying pan under medium low heat for 3 minutes

Add about 1 tbs of oil and the sliced tofu patty, bring heat up to medium high
Pan fry until golden brown on both sides, and pan fry the vegan bacon until crispy
Assemble the sandwich by applying sriracha mayo to the buns, egg patty, cheese, bacon, and greens.

12/08/2026

I keep dwelling on this because it makes me so mad!
In her message she said she’s been thinking about this for the last two years and now she’s leaving Berlin again she is urgently trying to rehome her. I can’t believe she’s trying to give away her 5 year old dog.

Pictured in the video is magnolia ginger tofu rice noodle bowl.

The tofu was coated in starch before pan frying, and cooked in a soy, maple, ginger, garlic sauce before being placed on the rice noodles and greens. The greens had some lime juice squeezed over it.
Recipe for the tofu is posted in a previous video

17/07/2026

Made with a Thika tofu mold! *gifted
Macadamia Coconut Cheese Recipe Ingredients: ½ Cup Dried Soybeans ½ Cup Macadamia Nuts 4 Cups Water 1 can Coconut Milk ½ tsp Mesophilic Cultures (optional, see notes) 1 tbs Shio Koji (or other active cultures, see notes) 2 Tbs Miso (or to taste)
Method: Soak soybeans and macadamias overnight in the refrigerator. Strain and rinse Blend with 4 cups of water Add can of coconut milk *Stove directions* Add to a large pot on the stove on medium high heat and bring to a boil, stirring to prevent burning on the bottom of the pot. Reduce heat and let simmer for 15 minutes *Instant Pot Directions* Add to instant pot and set to steam for 10 minutes, let natural release to prevent splattering Let cool until the milk reaches 90F or 32C Add your cultures and whisk to combine *Instant Pot Directions* Set to Ferment setting on low for 10 hours *Alternatively you can use a yogurt maker to ferment, or place pot in the oven and turn your oven light on (place in a warm spot that is about 85F-95f/29c-35c) let ferment for 10 hours

After 10 hours the milk will have thickened, line a cheese cloth over your tofu mold, gently spoon in the cultured milk into the mold Fold cheese cloth over the surface and place a weight over the mold and set in the fridge overnight to strain. The next day add the strained curd to a bowl and add in your miso. Taste to adjust miso if you want it more or less salty *To make a Cheese Log* Lay out a large piece of cheese cloth, if you want to have the exterior of your cheese to have a flavoring sprinkle it evenly over the cheese cloth. Spoon your curd into a long yet thick line in the middle of the cheese cloth. Lift the edges of the cloth to cover the cheese to coat the exterior.
Roll the cheese into a log and place on a bamboo mat (a sushi mat) and place on a plate Place in the refrigerator to form overnight. The cheese is ready to serve the next day- however you can continue to age it if you want a tangier flavor.

14/06/2026

When you make tofu from scratch you can adjust the texture to be flaky like this and you can flavor it any way you want!
Dried soybeans are super cheap- and you are left with a ton of soybean pulp that you can use to make veggie meatballs or falafel.

It’s a great way to get get cheap protein regardless of your diet.
✨Here’s the recipe for Flaky Chicken Flavored Tofu ✨
1 1/2 cups dried soybeans
10 cups water
2 sheets dried soy skin
20 grams magnesium chloride
1 tsp sea salt
1 tsp sugar
2 tbs vegan chicken bullion (flavoring)
✨Method:
-Soak soybeans overnight
-Rinse the soybeans
-Add half to the blender with 5 cups water, blend until smooth
-Strain pulp using cheesecloth or nut milk bag
-Set pulp aside for another recipe
-Repeat for the rest of the soybeans
-Bring soymilk on medium heat and crumble in the dried soy skins
-Let the milk sit on the stove for about 5 to 10 minutes until a skin forms, use a spoon to break it up into pieces. Repeat a couple of times so you have more layers.
-In a small bowl add the magnesium chloride, salt, and sugar to about 1/4 cup of water to get it to dissolve After the soymilk has simmered for at least 30 minutes at the magnesium chloride mixture.
-Stir, remove from heat, add a lid at let it rest for 10 minutes.
-Line a tofu mold with a cheesecloth and scoop in the tofu. In between scoops add in a sprinkle of the vegan chicken flavoring
-Press the tofu for 30 minutes.
-Save the leftover whey to use in soups
Your flakey chicken flavored tofu is ready to use

29/04/2026

Save this recipe so you can make high protein, low fat, pizza flavored tofu nuggets at home!
It’s pizza flavored and absolutly delicious, all while being a healthy and high protein snack!

Here is the ingredients and method you need to make Pizza Flavored Tofu Nuggets.
The base:
12 Cups Soy Milk
20g Magnsium Chloride
5g Salt
5g Sugar

The Seasoning:
1/3 cup Sundried Tomatoes
1 tbs Oregano
1 tbs Nutritional Yeast Flakes
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Truffle Salt

The Breading:
1/2 cup Corn Starch (or potato starch, or starch of choice)
1/2 cup Breadcrumbs
2 tbs Grated Vegan Parmesan
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Parsley

Method:
Bring soymilk up to a boil, then let it simmer for 10 minutes.
Mix together the Magnsium Chloride, salt, and sugar, with about 1/2 cup of water to dissolve it. Add to the milk, stir, and cover. Let rest for 10 minutes.
Line a tofu mold with your cheesecloth, scoop in the tofu into the mold and then sprinkle in your seasoning mix. Layer it in and gently mix. Press the tofu for about 1 hour.
Break up the tofu into nuggets.
Dip into your breading and evenly coat it.
Bake in the oven at 200C or 450F for about 20 minutes or until crispy

13/04/2026

Making tofu from scratch is a great way to have better tasting tofu, being able to customize the flavor of the block, be more eco friendly, and helps you save money!
These tips in the video will help you start making tofu at home a success!
I had to learn the hard way, so learn from me and start making perfect blocks of tofu today!

06/04/2026

Making tofu at home is cheap protein with so many flavor possibilities! This onion tofu was so delicious as part of my Buddha bowl for dinner so I had to show you how to make it. It’s so much fun to make
Soak 1 1/2 cups dried soybeans overnight.
Rinse them and blend them in batches with at least 2 times the water.
Pour the blended mixture into a cheesecloth and squeeze out the milk from the pulp. Save the pulp for homemade veggie burgers, falafel, or veggie meatballs.
Boil the soy milk then let simmer for 10 more minutes.
Measure out about 20g of magnesium chloride (nigari), a pinch of salt, a pinch of sugar, and add in about 1/3 cup water to dissolve it.
Add to the hot milk and remove from heat. Let sit for at least 10 minutes.

Chop up about 1 1/2 cups worth of onions, pan fry them until golden brown. Add in a tsp of salt, sugar, and msg. Add in about 1/3 cup of water and cook until all water is cooked away.
Scoop your tofu into a prepared mold, layer in the onions. Press the tofu into the mold for about 1 hour.
The tofu is ready to eat and lasts for about 3 days refrigerated

04/04/2026

Trying leberwurst in Germany for the first time as a vegan… and I love it?! This is apple and onion flavored, made with pea protein so it is completely vegan. I have enjoyed the vegan proteins this brand makes so I thought I would give this a try! As an American leberwurst is completely foreign to me, but I actually liked it and would get it again

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