Wendy Luong / plant-based cooking from scratch 🌱(@wendythefoodscientist) 인스타그램 상세 프로필 분석: 팔로워 542,025, 참여율 2.62%

If you’re new here, hello 👋 I’m Wendy. Food scientist, educator, and the person who will never stop talking about tofu. I spent 6 years studying Food Technology at Wageningen University, got my BSc and MSc, and specialised in developing plant-based foods. Then I walked away from a traditional career and started posting videos instead. I went all in, posted daily recipe videos for 7 months straight... And then got influenced by others and I burned out… So I took a break. When I came back, I made myself one promise: I would only share what I actually care about, not what the algorithm wants. Food science, kitchen techniques, the why behind cooking, not just the how. Then my boiling tofu hack went viral. That one video brought together 100,000 tofulovers. Just tofu, and food science. The comments kept asking for more. So I created my biggest pride: Tofu Mastery 17 tofu techniques! The success of this first project gave me confidence to keep building this community. If you’re here for honest food education, plant-based techniques, and a little science in the kitchen: you are in the right place 💛

I never expected tofu to bring so many tofu lovers together 👏 When all my tofu recipes and hacks hit millions of views, I knew, you wanted more. I had to share my tofu obsession. That’s why I created TOFU MASTERY: ✨ 291 pages, tofu is the star ✨17 science-backed techniques ✨ 49 recipes that actually work ✨ The complete guide to understanding tofu so you never need another recipe again I tested for months, learned food photography, and spent all my time on building this guide. Tofu Mastery launches at 40% discount! As an early supporter you will also get a bonus gift: 7-Day Tofu Kickstart Plan. Comment “mastery” and I will send you the link in dm! #tofumastery

This is all tofu 🍜 By @wendythefoodscientist If you only pan-fry your tofu, you are missing out! The same block can become completely different foods with different techniques. Have you ever tried tofu creations? ✨ Blend firm tofu with flour → noodles and pasta in any shape ✨ Mash tofu with herbs → meatballs and burgers ✨ Mix tofu with vital wheat gluten → crispy tenders ✨ Whip firm tofu with lemon → cream cheese One block. Four techniques. Endless creations. Tofu isn't one ingredient. It's a category of textures that lets you cook everything from pasta to cheese. Comment "recipe" and I'll send you the link to all my tofu recipes in dm.

If you only eat pan-fried and air-fried tofu, you are missing out! Blend fresh herbs or spices into the tofu itself. Every bite carries the flavor. Tofu Dough! Just add blended firm tofu with water. 1:1 ratio and shape into any pasta. Molten chocolate + silken tofu = airy chocolate mousse Mash tofu with fresh herbs and spices, panfry and bake, and you have made yourself flavor bombs 😮 Tofu and seitan together make a perfect team 👏 double protein 1, 2, 3, 4, or 5? Comment ‘recipe’ and I will dm you the link to all my tofu recipes on my website ✨

Seitan + beans = deli slices By @wendythefoodscientist If you have made seitan, you know it is chewy. But have you ever added beans? It gets in the way of gluten and makes the seitan more tender. It is perfect for meats like sausages, chicken tenders and deli slices. What I like about deli slices is that you can add any seasoning you like and have a different sandwich every week. Make sure to steam it well until cooked, store in the fridge to make perfectly thin slices. One loaf, a week of sandwiches. You never want store-bought again. Comment “recipe” and I’ll send you my deli slice recipe. 🌾 Seitan Masterclass link in bio. 20% launch discount

One bag of flour, endless plant-based meats 🌾 By @wendythefoodscientist. Store-bought plant meats got expensive. Luckily, we can make our own! Chinese Buddhist monks solved this 1,500 years ago with a technique called seitan. Wash the starch out of wheat flour. What’s left is pure protein that takes any shape. I like to make: 🌾 Chicken shreds 🌾 Beef slices 🌾 Minced meat 🌾 Sausages 🌾 Deli slices 🌾 Schnitzel 🌾 Tenders 🌾 Meatballs 🌾 Burgers Homemade always costs less than one store-bought package. Comment “recipe” and I’ll send you my favorite seitan recipes in dm.

The plant protein that changed how I eat 🌾 @wendythefoodscientist 25g of protein per 100g. One Sunday batch, fed for the week. Chicken shreds, beef slices, minced meat, all from one dough. After my seitan videos went viral, you asked me to teach. And as a food scientist, I couldn’t just hand you recipes. Understanding sets you free in the kitchen. So I created the SEITAN MASTERCLASS video course. 🌾 Two ways to make seitan from scratch: the traditional washing method or the quick method with vital wheat gluten. 🌾 The shaping and cooking that turn one dough into chicken shreds, beef slices, and mince. 🌾 A repeatable system for meatballs, burgers, tenders, schnitzels, sausages, and deli slices. 🌾 A 41-page Recipe & Reference Pack with a complete troubleshooting guide. Every lesson filmed, written, and tested by me. Now available with a 20% launch discount this week only! Comment “masterclass” and I’ll send you the link, or go directly to my website.

5 things I wish someone had told me about seitan 🌾 By @wendythefoodscientist Seitan is a 1,500-year-old plant protein born in Chinese Buddhist temples. Made from wheat flour. That’s it. And most Western cooks have never heard of it. Swipe for the 5 things I learned the hard way, the food science behind why seitan works, and how one dough becomes more than 10 different meats in my weekly kitchen. If you love meaty textures, but eat plantbased, this is your next protein to try! 🌾 Seitan Masterclass, the video course. Link in bio. Or if you want to try a recipe first, comment “recipe” and I’ll send you my master base recipe.

How to make plant-based beef from flour. By @wendythefoodscientist. Washing the starch out of wheat dough until only the protein is left is a 1,500-year-old Chinese technique. All you need is flour, water, and your hands. What stays behind is gluten, almost pure plant protein. The beef texture is all in the shaping: wind it around a chopstick before it simmers (the traditional way), and once it sets you can slice it thin, just like beef. Seitan is surprising because the same base becomes all kinds of plant-based meats: chicken shreds, mince, even sausages. The washed-flour version here is the traditional one. There’s also a faster way, and I teach both in the Seitan Masterclass, along with 9 different plant-based meats. Want to try my seitan recipe? Comment ‘recipe’ and I’ll send you a link to my recipe in dm.

Chicken tenders that can fool any meat lover By @wendythefoodscientist. I have researched many ways to get seitan that is tender, not rubbery. This blend is what finally worked. Here are 3 reasons why: Vital wheat gluten is 75% protein. When you hydrate it and knead, the protein forms a dense elastic network. That’s what gives you the meaty bite. But on its own, seitan turns out too tough and rubbery. That’s where white beans come in. Blended smooth into the dough, the softer bean protein breaks up the tight gluten network so the texture opens up. You get pull-apart tender. Steaming sets the shape gently without toughening the proteins. Gentle steam keeps them tender and ready for a crispy coating. Then crushed cornflakes create the golden crust. Pan-fry until crispy. There are two ways to make seitan: the traditional washed flour method, or the quick vital wheat gluten method. This recipe uses VWG for speed, but both work. Want to try it? Comment “recipe” and I’ll send you my recipe in dm ✨

The plant-based protein that deserves more attention @wendythefoodscientist If you cook plant-based, you probably rotate between tofu, tempe and beans. And at some point, most cooks hit a wall… The texture starts to feel familiar. Seitan is the missing texture. Chewy, tender, and shapeable like meat, made from washing the starch out of wheat flour until only the gluten remains. Chinese cooking has used this technique for over a thousand years, long before plant-based food was a marketing term. The dough is the base. From there, one batch can become shredded chicken for stir-fries, minced meat for fillings, or sausages for the grill. Different textures, different meals, from the same starting point. If you’ve been curious about seitan but never made it at home, I’d start with trying my master base recipe. Comment “recipe” and I’ll send it to you 🌾

Seitan, the meatiest plant protein I know @wendythefoodscientist I make a batch of seitan every week. Every Sunday, one batch becomes chicken shreds for stir-fries, minced meat for fillings, and beef slices for stews. It’s my easy-to-grab meal starter, straight from the fridge or freezer. Without thinking about it. One dough. Endless forms. The wild part is that seitan isn’t new. Chinese Buddhist monks have been making it for 1,500 years, refining the technique in temple kitchens long before modern plant-based food existed. If you’ve never made seitan at home, this is the recipe I’d start with. Simple ingredients, one method, and everything you need to build from there. And if you’ve tried seitan before and been disappointed, it’s usually the technique, fixable! Comment “recipe” and I’ll send you my master base recipe.