Tofu/Seitan Cutlets for Sauteing

veganizeeverything.blogspot.com

Geoffrey

Vegan, Vegetarian, Raw, fermented and probiotic scholar

1 pkg firm or extra firm tofu

2 TBL nutritional yeast

2 TBL vegan margarine (earth balance) or vegan butter

as needed vital wheat gluten

as needed foil, corn husks, banana leaves or lettuce, kale leaves

to taste salt or low salt seasoning

to taste spices of your choice (if making sausage)

Marinade: oil of choice and spices of choice

Method...

Puree tofu, yeast and margarine in food processor, add any salt or spices till creamy

Set up your bamboo steamer and start heating up water

cover the steamer bottom with some kind of foil or steam proof leaves or husks so that the cutlets will not stick

Place creamy mixture into big mixing bowl, scrape sides of processor

start adding gluten till this mixture forms a dough that you can knead (approx 2 cups of gluten)

once the dough is non-sticky, place on counter and roll out with rolling pin as thin (or thick) as you would like cutlets to be (thin is shorter steaming time), now, cut the rolled out cutlet to fit the inside of the steamer.

place the cutlet into the steamer on top of the foil or leaves, cover and keep an eye on the water level in the bottom of the pan.

cutlets will foam up and the air will expand, don't worry, they will go back to looking like a cutlet after steaming.

i usually flip once (very carefully with tongs) and keep the cutlet in the boiling steam for around 35 minutes or so (never undercook, always overcook).

Directions at veganizeeverything.blogspot.com

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