- 1 block extra firm high protein tofu (14oz -16oz block)
- 1 cup vital wheat gluten
- 1/2-3/4 cups water
- 1/4 cup nutritional yeast
- 2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)
- 2 tablespoons tapioca starch or corn starch
- 2 teaspoons onion powder
- 1-2 teaspoons garlic powder
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
1 tbsp parsley
1/2 tsp pepper
- 1/2 tsp mushroom powder
- 1 1/2 tsp poultry seasoning
1-2 tbsp vinegar
- worchestershire sauce
- 1 tablespoon No Chicken Better Than Bouillon, or any chicken-less bouillon cube or powder (if using cubes or powder just dissolve in with the water)
- 1 teaspoon liquid smoke
- 1 teaspoon salt optional if you feel like the bouillon is not salty enough
- 3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” I often use a chili lime seasoning, jerk seasoning, or even Italian blend.
Preheat oven to 350 degrees
- Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.
- Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. 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.
- Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough.
- Wrap in parchment paper then Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half of the hickory, or whatever seasoning you are using in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in. The goal is to fully coat the loaf in the seasoning!
- Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.
- Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes.
- Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
- Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.