Vegan Deli Sliced Turkey Breast

86eats.com

Tatiana Georgiesh

This is what the tofu looks like that I used. Vacuum sealed, not in a tray of water.

1 block extra firm high protein tofu (14oz -16oz block)

1 cup vital wheat gluten

½ to ¾ cups water

¼ 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 to 2 teaspoons garlic powder

½ teaspoon sage

1 teaspoon rosemary

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.

subheading: TROUBLE SHOOTING THIS REICPE:

I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough. I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough.

If you find your turkey has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 50 minutes and open for 10. If you find your turkey has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 50 minutes and open for 10.

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