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
• 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)
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.
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.