How to make beef-flavor seitan - This recipe below is a recipe for steamed seitan. If you want to bake your seitan, please read the note first.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Cuisine:Asian inspired, American
1/2 block of soft tofu (about 7 ounces)
1/2 teaspoon liquid smoke
1 tablespoon grapeseed oil (or any neutral flavor oil)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dark soy sauce (see note below)
1 tablespoon ketchup
1/2 tablespoon vegan Worcestershire sauce
1 cup vital wheat gluten flour
In a large bowl, mash the soft tofu with a fork until there are no big chunks.
Add liquid smoke, oil, garlic powder, onion powder, dark soy sauce, ketchup, and vegan Worcestershire sauce to the mashed tofu. Mix well.
Prepare the steamer. Make sure your water is on a low simmer.
Meanwhile, add the vital wheat gluten to the tofu mixture. Mix well with a fork until everything is relatively mixed. Then knead with your hands for 3-5 minutes. The kneading process activates the gluten so do not skip this process.
Once the dough feels firmer than when you first started, divide the dough into two pieces.
Wrap each dough tightly with parchment paper. Then wrap it again with aluminum foil.
Add the seitan to the steamer, place a lid on top, and steam for 20 minutes.
After 20 minutes, flip the seitan using tongs and continue to steam for additional 20 minutes.
Turn off the heat and leave the seitan in the steamer for 10 more minutes.
Take the seitan out and let it cool to room temperatures.
Unwrap the seitan and place them in an airtight container in the fridge for a week or in the freezer for a couple of months.
If you don't have dark soy sauce, you can substitute it with regular soy sauce. However, your seitan won't be as brown in color.
If you don't want to use foil, make sure to wrap your seitan a couple of times in parchment paper and steam as instructed above. If you don't use foil, it may take a little longer to cook the seitan so I leave the seitan in the steamer to cool.
If you want to bake your seitan, use 3/4 cup of vital wheat gluten instead of 1 cup. After kneading the dough for 3-5 minutes, let it rest for 5-10 minutes before you spread them onto the baking sheet that's lined with parchment paper. Bake at 350F for 7-10 minutes, flip, and bake for additional 7-8 minutes.