Once you have a smooth well formed dough, remove it from the food processor and place on a clean counter. This dough needs to be soft enough to press out into about 12 inch by 8 inch rectangle.so a little softer than the turkey breast dough if you have made that before. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there. We want this seitan to be firm so we need it to knead for a bit. Letting the processor run will help knead the dough. Run the processor for around a minute until the tofu is broken down.Īdd all of the remaining ingredients and let the food processor run for a couple of minutes. Add the water last, adding just enough to accomplish a nicely formed dough.īreak up the tofu and place it into a food processor with the regular metal blade. You may need to adjust the amount of water in the recipet as well.
If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. *I used high protein tofu in a vacuum sealed package and this what I strongly advise using. 1 block super firm tofu (16 oz) the kind that is vacuum sealed in not much waterĢ -3 teaspoons No Chicken Better Than Bouillon, or any vegan chicken flavored bouillon powder or seasoningģ cups vegan bread crumbs ( I use vegan panko, but put them blender to make a finer crumb)
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