Equipment:
food processor
bamboo steamer and pan to place steamer
bowl to mix seitan (I use small throw away bowls (compostable) because this stuff is sticky and can really mess with your drains if you try to wash it off of a ceramic bowl)
rolling pin
tongs
Ingredients:
1/2 pkg firm or extra firm tofu1 TBL nutritional yeast
2 TBL fennel seed
1 clove of garlic, or, 1 TBL garlic powder
1 TBL black pepper
1 1/2 TBL agave, or sugar
1 tsp paprika
1 tsp hot pepper flakes
2 TBL vegan margarine (earth balance)
as needed vital wheat gluten
as needed corn husks, banana leaves, foil or lettuce, kale leaves for placing seitan for steaming
to taste salt or low salt seasoning
Marinade: olive oil, salt, garlic powder 
Puree tofu, spices, nutritional yeast and margarine in food processor
Set up your bamboo steamer and start heating up water, place some kind of steam proof leaves or husks on the steamer so that the cutlets will not stick (or, wrap your cutlets in foil and re-use)
Place creamy mixture into mixing bowl, scrape sides of processor
start adding gluten, with a spoon, until this mixture forms a dough that you can knead
Once the dough is non-sticky, place on counter and roll out with rolling pin as thin (or thick) as you would like cutlets to be (thin is shorter steaming time), now, cut the rolled out cutlet to fit the inside of the steamer.
Place the cutlet into the steamer on top of the leaves, cover and keep an eye on the water level in the bottom of the pan. I usually flip once (very carefully with tongs) and keep the cutlet in the boiling steam for around 35 minutes or so (never undercook, always overcook).
When throughly cooked, transfer to a plate or bowl and marinade in olive oil and salt, garlic (you can make these low fat, but they will have more of a spongy texture and not as authentic). Place the marinated cutlets in the frig, and let cool down, or place in frig overnight.
Saute on high heat until very well browned, either serve as cutlets or cut up into pieces and store in frig...enjoy:)
