Crumble the tofu into your food processor and pulse until it looks grainy, like small crumbs. You’re not trying to make it smooth yet. Starting grainy helps the final texture feel a little more “meaty” instead of like a perfectly smooth loaf.

Now add the smoked paprika, oregano, cumin, coriander, cayenne, garlic powder, onion powder, nutritional yeast, miso, lemon juice (or vinegar), olive oil, bouillon (if using), and salt.

Blend again until they mix well. It should look evenly colored from the paprika and smell very boldly seasoned.

Add the vital wheat gluten and blend until you get thus crumbly dough. It will come together once you take it out if the processor.

Pull out handfuls of the dough and press it together to then shape into sausages, nuggets or patties (refer to instructions in the blog post for more details).

If your seitan is not tough enough, then wrap the seitan in foil or parchment paper, because it holds the shape and cooks evenly.

Steam for 30-40 minutes, flipping halfway through.

Let it cool for at least 10–15 minutes so it firms up. If you want that classic sausage-style bite, slice or crumble it and crisp it in a pan with a little oil for 3–5 minute.