Soytan Pizzaiola

Fun fact! I don’t really care for tofu. Making seitan is kind of gross. But you know what’s not gross? Combining these two things for a perfect, meat-substitute. It’s not too chewy and has great flavor. You can use the soytan recipe with any of your favorite tofu or seitan dishes. One of my favorite is Vietnamese Po’ Boys. That’s a recipe that will be coming soon…


6 ounces firm tofu, drained
3/4 cup vital wheat gluten
• 3 tablespoons soy sauce or liquid aminos
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil


• 2 tablespoon olive oil
• Salt
• 4 garlic cloves, minced
• 1 15 oz carton of diced tomatoes
• 1/4 cup chopped plum tomatoes
• 1 teaspoon fresh or dried oregano
1/2 teaspoon sugar
Black pepper, to taste
• Fresh parsley to garnish (optional)

Directions- Soytan

1. In a food processor, combine everything and process until well mixed.

2. On a flat surface, work the mixture into a cylinder. Divide the mixture into 6 equal pieces. To flatten these pieces, loosely fold them into plastic wrap and roll out with a rolling pin. Cutlets should be no more than 1/4 inch thick.

3. In a large skillet, heat olive oil over medium heat. Cook the cutlets until they are slightly browned on each side, approximately 5-6 minutes each. When they are finished, remove cutlets and set to the side.

Directions- Pizzaiola

1. In a large skillet, heat 1 tablespoon on olive oil over medium heat. Add garlic and cook until softened but do not brown.

2. Stir in tomatoes, oregano, sugar, salt, and pepper to taste. Simmer until flavors are well combined, approximately 10 minutes.

3. When pizzaiola is finished, top the soytan cutlets with a tablespoon or so. Pair with your favorite vegetables, risotto, or pasta.

Recipe from 1,000 Vegan Recipes.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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