It was the end of 2023, and I had just spent the last year accruing about 5,000 followers on Instagram, which was huge for my account at the time. While growth was happening, I knew I wanted to change things up with my content to make it more engaging. Enter STOP MOTION ANIMATION 📸
I discovered an account on IG around fall 2023 - HypnoMotion. This dude was putting out incredible, and I mean INCREDIBLE, stop motion animations using legos. I was mesmerized. The time, the dedication, the effort, all for 10 to 15 seconds of a video. But the end product was always captivating. I knew I had to try my hand at it.
After watching some videos on animation, buying a new Canon EOS R100, and getting a good animation software, I was ready to try it out. I quickly learned that it takes hours and hours of work to put these animations together, moving objects in fine increments to produce a magical video
Through practice and observation of other animators, I started putting out my own animations. And they were A HIT! In December 2023, I posted an animation for a Tofu Bahn Mi sandwich, which became my first ever viral video on Instagram. I remember being at home the weekend after posting and seeing all the engagement start to pour in. It was incredible. I had spent an entire year gaining around 5,000 followers with constant posting, but by the end of 2023, I had over 30,000 followers on IG.
More than anything, Vegan Scratch Kitchen has become a vehicle for my creativity. Sure, I like to share recipes and recipe videos, but as a creative, I’m always drawn to changing things up. A lot of creators talk about getting into “creative ruts” or periods of “having no inspiration.” For me, I view these “ruts” as an opportunity to try something new, something different.
Below is the recipe for the sandwich. Peace and love, my friends 🙏
FULL RECIPE
ingredients
1 block super firm tofu, drained and dried, then shaved into thin strands with a vegetable peeler.
3 tbsp olive oil
1/2 to 1 tsp salt (or less/more if desired)
black pepper to taste (I like a lot)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
2 tbsp maple syrup
1/2 tsp white vinegar
1 cucumber, thinly sliced
2 tbsp apple cider vinegar
1 garlic clove, grated
another 1/4 tsp salt
1/2 tsp red pepper flakes (or none/less if you’re not into spice)
another 1 tsp maple syrup
1/2 cup vegan mayo
1 tbsp sriracha
sliced tomatoes
shredded lettuce
2 baguette rolls (I cut one large baguette in half)
preparation
pre-heat oven to 425F. add tofu to a large mixing bowl along with the olive oil, salt, black pepper, garlic + onion powder, smoked paprika, maple syrup, and white vinegar. mix together until tofu is evenly coated. add to a large roasting tray lined with parchment, fan out tofu so that each piece touches the surface on its own, and roast in the oven for 15 to 25 mins (I roast for longer but I’m at higher altitude).
toss cucumbers in a container with the ACV, grated garlic, 1/4 tsp salt, pepper flake, and 1 tsp maple syrup. set aside.
cut each baguette roll in half and toast in a medium heat nonstick pan with oil or vegan butter 3-5 mins.
mix together vegan mayo and sriracha.
remove tofu from the oven, dress baguette rolls with sriracha mayo, tofu, cucumbers, lettuce, tomato.
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