Recipe

Best Seitan-tofu Loaf Recipe

Add Step-by-Step Photos	Intherain / All my dishes 1 year, 11 months ago Great for Thanksgiving, or other major holiday meals. A full loaf easily feeds 10-12 people. You can halve the recipe for a smaller group, or just have leftovers...great cold & thinly sliced for sandwiches. You can also slice it thickly, & freeze it. ... More Prep:15m Cook:150m Servings:10	Intherain
	vegan holiday sandwich vegetarian poultry

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Ingredients

2 cups vital wheat gluten

1/2 cup nutritional yeast

up to a tsp. each of sage, poultry seasoning, and dried cilantro or parsley, according to taste.

14-16 oz. firm or extra firm tofu, drained, but not pressed (the extra 2 oz. doesn't make much difference, it's just that some brands come in 14 oz. packages, and some in 16 oz.)

2 cups vegetable broth

2 tbsp. Braggs liquid aminos or tamari soy sauce

1 small to medium sized onion, diced

3-5 cloves of garlic (depending on size and your taste) pressed or minced

2-3 sprigs of fresh rosemary

a bit of olive or other vegetable oil

Directions

Preheat oven to 325 F.

Heat oil in a pan, and add onion & garlic. Saute until onion is translucent.

While onion & garlic is cooking, mix together wheat gluten, nutritional yeast, and seasonings in a medium to large size bowl.

In a blender or food processor, mix together tofu, one cup of the broth, Braggs, and 1/2 to 2/3 of the onion-garlic mixture until smooth.

Add this mixture to the dry mix, first with a spoon/spatula, until pretty cohesive, and then take off your ring(s), or put on some latex gloves, and mix well with your hands.

Shape into a loaf that will fit in a 9x13 pan, leaving at least an inch of space between the loaf & the edges of the pan.

In a small bowl, mix together the remaining one cup of broth, what was left of your onion-garlic mixture, and the leaves plucked from the rosemary sprigs. Add some extra poultry seasoning and/or sage and a splash of Braggs if you like.

Pour this into the pan with your loaf, cover with foil, and put in oven.

Bake for 2-2 1/2 hours, basting every now & then.

Start checking at the 2 hour mark to see if it is the texture you prefer...just poke a knife in, or cut off bit to taste. The longer it bakes, the firmer/chewier it will be.

When it's very close to being done, remove the foil and baste generously, then bake 5-10 minutes to let it brown a bit on top.

Blend up the remaining broth in the pan so there's no big onion/garlic chunks & use to make a gravy.

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