recipes

• In a food processor, blend all the ingredients until smooth and pastelike.
• Scrape the sides occasionally.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop about 1½ tablespoons (30 g) of the seitan paste and pat it down into the shape of bacon strips.
• Spread the paste as thinly as possible.
• Bake for 15 minutes, turning halfway through the baking time, until the strips are brown and crispy.
• For extra crispiness, fry the leftover strips in a pan for a few seconds.

• In a medium bowl, combine the vital wheat gluten and nutritional yeast.
• Stir in the grated garlic, olive oil, vegan Worcestershire sauce, ketchup, and water.
• Use your fingertips to crumble the mixture.
• Heat a large saucepan over medium-high heat.
• Fry the crumbles for 8 minutes, stirring occasionally, until browned and crispy.

• In a medium bowl, combine the vital wheat gluten, nutritional yeast, and ground ginger.
• Stir in the water, rice vinegar, soy sauce, and oils.
• Use your fingertips to crumble the mixture.
• Heat a large saucepan over medium-high heat.
• Fry the crumbles for 8 minutes, stirring occasionally, until browned and crispy.

• In a medium bowl, combine the vital wheat gluten, nutritional yeast, salt, cumin, cayenne, paprika, chili powder, and onion.
• Stir in the water, apple cider vinegar, ketchup, and canola oil.
• Use your fingertips to crumble the mixture.
• Heat a large saucepan over medium-high heat.
• Fry the crumbles for 8 minutes, stirring occasionally, until browned and crispy.

Instructions:

• In a medium bowl, combine the vital wheat gluten and nutritional yeast.
• Stir in the maple syrup, soy sauce, liquid smoke, ketchup, peanut oil, and water.
• Use your fingertips to crumble the mixture.
• Heat a large saucepan over medium-high heat.
• Fry the crumbles for 8 minutes, stirring occasionally, until browned and crispy.

• Preheat the oven to 250°F (125°C, or gas mark ½).

For plank-smoked tofu:

• Soak the cedar plank in warm water for about 1 hour.
• Arrange the tofu steaks evenly on the plank.
• Loosely cover the entire plank with aluminum foil to create a steam tent.
• Bake for 2 hours.

For paper-smoked tofu:

• Soak the cedar papers in warm water for 10 to 15 minutes.
• Wrap each tofu steak in a soaked paper and place seam side down on a baking sheet or directly on the oven rack.
• Bake for 2 hours.

For liquid-smoked tofu:

• In a shallow baking dish, mix water, tamari, and liquid smoke.
• Place the tofu steaks in a single layer in the dish.
• Bake, uncovered, for 2 hours.

• In a medium bowl, combine the mayonnaise, vinegar, curry powder, black pepper or cayenne, salt, raisins, peanuts, and scallion, if using.
• Add the crumbled tofu and stir until well mixed.
• Chill before serving.
• Use as a sandwich filling, a dip for crackers, or a flavorful side dish.

• In a small bowl, whisk together the vegetable broth and cornstarch until dissolved.
• Add the peanut butter, chili oil, Sucanat, rice vinegar, and tamari, whisking until smooth.
• The mixture may look thick initially.
• Heat the peanut oil in a skillet over medium-high heat.
• Add the cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 minutes.
• Reduce the heat to medium and pour the peanut butter sauce over the tofu.
• Stir well and cook for about 2 minutes, until the tofu is fully coated and the sauce thickens.
• Serve hot over steamed greens, rice, or rice noodles.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Simmer the tofu: Cover the tofu with water in a medium saucepan, bring to a boil, and let simmer for 5 minutes.
• Drain well and pat dry if necessary.
• Coat the tofu fries with peanut oil, sea salt, curry powder, basil (if using), and agave nectar (if using).
• Arrange the fries on a large rimmed baking sheet in a single layer.
• Bake for 25 minutes, then flip the tofu fries over.
• Bake for another 25 minutes, or until the fries are extra crispy.
• Serve hot with your favorite dipping sauce.

• Reconstitute the TVP by mixing it with water, steak sauce, and liquid smoke in a microwave-safe bowl.
• Cover tightly with plastic wrap and microwave on high for 5 minutes.
• Alternatively, pour boiling water over the mixture, cover, and let stand for 10 minutes.
• Stir in the oil and peanut butter until well combined.
• In a separate bowl, mix together the wheat gluten, bacon bits, nutritional yeast, paprika, garlic powder, and black pepper.
• Add the TVP mixture to the dry ingredients and knead until well incorporated.
• Cover and let stand for 20 minutes.
• Form into 4 to 6 patties.
• If grilling, cook for 5 to 7 minutes per side.
• If pan-frying, heat a small amount of oil in a pan and cook for 3 to 5 minutes per side.
• For a firmer texture, bake at 350°F (180°C) for about 20 minutes before pan-frying.
• Serve on a toasted bun with vegan mayo and your favorite toppings.