This is one of my original posts from years ago. I have updated them and this recipe is relevant to the previous and following post. The cutlets are also so good that I wanted to take new pictures (sorry about my terrible photography) and give a little more preview of the beauty.
Marinade: oil of choice and spices of choice
Method...
* Puree tofu, yeast and margarine in food processor, add any salt or spices till creamy
* Set up your bamboo steamer and start heating up water
* cover the steamer bottom with some kind of foil or steam proof leaves or husks so that the cutlets will not stick
* Place creamy mixture into big mixing bowl, scrape sides of processor
* start adding gluten till this mixture forms a dough that you can knead (approx 2 cups of gluten)
* 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 foil or leaves, cover and keep an eye on the water level in the bottom of the pan.
* cutlets will foam up and the air will expand, don't worry, they will go back to looking like a cutlet after steaming.
* 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).
Saute on high heat or place in panini press or grill until browned, enjoy:)
uses...EVERYTHING...breakfast sausage, pizza toppings, cutlets for meals, fajitas, stir-fry, french dip sandwiches, buffalo notwings, breading and lightly frying. Warning opinion....These Are Much Better Than Any Frozen Mass Produced Cutlet Analogue
Equipment:
Food Processor
Big Mixing bowl
Extra large Bamboo Steamer under water filled wok (or use steamer if you own one)
rolling pin
Sauté or fry pan
tongs
rolling pin
Sauté or fry pan
tongs
Ingredients:
1 pkg firm or extra firm tofu
2 TBL nutritional yeast
2 TBL vegan margarine (earth balance) or vegan butter
as needed vital wheat gluten
as needed foil, corn husks, banana leaves or lettuce, kale leaves
to taste salt or low salt seasoning
to taste spices of your choice (if making sausage)Marinade: oil of choice and spices of choice
Method...
* Puree tofu, yeast and margarine in food processor, add any salt or spices till creamy
* Set up your bamboo steamer and start heating up water
* cover the steamer bottom with some kind of foil or steam proof leaves or husks so that the cutlets will not stick
* Place creamy mixture into big mixing bowl, scrape sides of processor
* start adding gluten till this mixture forms a dough that you can knead (approx 2 cups of gluten)
* 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 foil or leaves, cover and keep an eye on the water level in the bottom of the pan.
* cutlets will foam up and the air will expand, don't worry, they will go back to looking like a cutlet after steaming.
* 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 oil of your choice and spices of your choice (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 sit at least until cooled down.
Saute on high heat or place in panini press or grill until browned, enjoy:)
uses...EVERYTHING...breakfast sausage, pizza toppings, cutlets for meals, fajitas, stir-fry, french dip sandwiches, buffalo notwings, breading and lightly frying. Warning opinion....These Are Much Better Than Any Frozen Mass Produced Cutlet Analogue
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| they develop a crispy "skin" on the flat surface |
