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–+ hot dogs

Smoky New York Hot Dog

A homemade hot dog inspired by New York street food, featuring smoky tofu sausages, cider-caramelized onions, and a touch of mustard. A classic reimagined with rich and comforting flavors!
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main course
Cuisine American
Servings 6 hot dogs

Ingredients
  

1. Smoked Tofu Sausages

To blend

  • 200 g firm tofu
  • 1 small onion chopped
  • 1 garlic clove chopped
  • 2 tablespoons sunflower or canola oil
  • 100 ml water or vegetable broth
  • 2 tablespoons dark soy sauce (or tamari)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon nutritional yeast (optional, for umami)
  • 1 tablespoon white miso or Dijon mustard
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon grated nutmeg
  • 1 pinch Espelette pepper or smoked chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon liquid smoke (or 1 tablespoon lapsang souchong tea infusion)
  • 1 teaspoon maple syrup

Flours and starches

  • 100 g vital wheat gluten
  • 40 g chickpea flour (or blended oat flakes)
  • 1 tablespoon cornstarch

2. Cider-Caramelized Onions

  • 2 large onions
  • 2 tablespoons olive oil
  • 5 tablespoons cider
  • 1 tablespoon cane sugar
  • Salt and pepper to taste

3. Bread and toppings

  • 6 vegan hot dog buns
  • 6 tablespoons mustard (or more to taste)
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Instructions
 

Prepare the smoked tofu sausages

  • Sauté the onion and garlic: Heat 1 tablespoon of oil in a pan and sauté the onion and garlic until soft and slightly golden.
  • Blend the base: In a blender, add the firm tofu, sautéed onion and garlic, oil, soy sauce, vinegar, water, tomato paste, miso (or mustard), maple syrup, and all spices. Blend until smooth.
  • Prepare the dough: In a mixing bowl, combine the vital wheat gluten, chickpea flour, and cornstarch. Gradually add the blended mixture and mix by hand to form a soft dough.
  • Shape the sausages: Divide the dough into 6 portions. Roll each into a sausage shape and wrap them individually in heat-resistant plastic wrap or aluminum foil. Twist the ends tightly to maintain the shape.
  • Steam cooking: Place the sausages in a steamer and steam for 40 minutes over medium heat to keep them tender. Let them cool in the refrigerator for 4 hours before consuming or grilling.
  • Grill or pan-fry option: Just before serving, grill them in a pan with a little oil for a lightly crispy exterior.

Prepare the caramelized onions

  • Peel and finely slice the onions.
  • Heat the olive oil in a pan over medium heat. Add the onions, salt, and pepper.
  • Sauté, stirring regularly, until they start to brown (about 10 minutes).
  • Add the cane sugar and cider, stirring well.
  • Let cook over low heat for another 5 minutes until the onions are soft and caramelized. Set aside.

Prepare the buns

  • Preheat the oven to 180°C (350°F).
  • Place the hot dog buns on a baking sheet and heat for 5 minutes, just until warm and slightly crispy.

Assemble the hot dogs

  • Open the hot dog buns and spread mustard inside.
  • Place a hot sausage inside each bun.
  • Add a generous portion of caramelized cider onions.
  • Serve immediately with optional toppings like pickles, fries, or a fresh salad.

Tips and Variations

  • Spicy version: Add a dash of hot sauce or whole-grain mustard.
  • Extra toppings: Try sliced pickles, sauerkraut, or vegan barbecue sauce.
  • Homemade buns: For an even more authentic version, bake your own hot dog buns!
Keyword Fast Food, Street Food
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite

A recipe proposed by Maison Marmite