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1 lb extra firm tofu, frozen and thawed and gently pressed dry
4 cups water
4 teaspoons vegan chicken base
1 teaspoon vegan beef base
2-3 teaspoons Braggs liquid aminos
2 garlic cloves
1 small onion, diced
1 1/2 tablespoons original Mrs. Dash Orginal Blend seasoning mix
8 twists of the pepper Mill
10 ounces White Wave stir fry flavored Seitan or 10 ounces Light Meat Seitan, see recipe on site
1 cup Italian seasoned breadcrumbs
1. NOTE this is cotton aka Waterpacked tofu. this is NOT silken tofu which comes sealed in the box. Silken will be
way too soft for this recipe.
2. Dice Tofu. Read your base. You are going to use 4 cups of water so you want to use what the base requires per cup.
The beef base is NOT done that way. 1 tsp straight of beef.
3. Put water, bases, Braggs, garlic, onion and a bit of the Mrs Dash in pot and boil. Add the pepper also in this step.
Note: It was about 5-8 twists of the pepper grinder for us. Add to taste.
4. Add Tofu. Turn down to simmer. Simmer for 30 minutes.
5. Using a food processor puree the tofu mix. Note if you have a strong enough stick blender simply do it right in
the pot as it cook.
6. Then add the Seitan using the blender while continue to cook. If using the food processor add the Seitan to the
Tofu mix then return to head and continue to cook.
7. You should have a rich very creamy broth looking mix. Then add the breadcrumbs via blender while continuing to cook.
When they are mixed turn off the heat and remove from heat.
8. If using the food processor for the bread crumb step, cook the tofu/seitan mix until extremely thick. Think volcano
lava boil. Then remove from heat and process in the breadcrumbs.
9. Taste and add more Mrs Dash as needed. You should have a mix thick enough to form balls and hold the shape. You
aren't going to do this but that is the thickness you are looking for.
10. Pack into a sprayed loaf pan. Cover with foil. [remove foil for the last 5-10 minutes to brown the top if it is
not darkening properly].
11. Bake 30 - 45 minutes at 350 F, or until hot throughout. You should get a brownish crust on the dish. The roast should
be a bit sponge like when pushed on.
12. Cool and slice. Serve with gravy, fruit sauce, and your favorite stuffing/dressing and side vegetables.
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