Preheat oven to 350 degrees
- 1 block extra firm high protein tofu (14oz -16oz block) OR 16 oz can cannellini beans, drained
- 1 cup vital wheat gluten
- 1/2-3/4 cups water
- 1/4 cup nutritional yeast
- 2 tablespoons neutral flavored oil
- 2 tablespoons tapioca, corn or potato starch
- 2 teaspoons onion powder
- 1-2 teaspoons garlic powder
1/2 tsp thyme
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 1 tbsp parsley
- 1 tablespoon No Chicken Better Than Bouillon
- 1 teaspoon hickory liquid smoke
- 1 teaspoon salt optional if you feel like the bouillon is not salty enough
make a basting sauce of chicken bouillon, maple syrup, soy sauce, oil, tad bit of water, maple syrup, ground pepper.
- 3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” you can use a chili lime seasoning, jerk seasoning, or even Italian blend. If using regular firm tofu you will need to press it first and remove as much liquid as possible.
- 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.
- Steam for 40-45 min.
- 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.Basting every 10 min.
- 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.