pre-heat oven to 325 F
Blend together wet ingredients(7 oz Firm tofu, 3/4 cup water or vegetable broth, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp liquid smoke (crucial), 1 tbsp white miso (optional). Should get a liquid, creamy consistency.
In a large mixing bowl combine all of the dry ingredients (1 1/2 cup vital wheat gluten, 1/4 cup nutritional yeast, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp salt, 1/2 tsp pepper (white pepper on hand))
Pour the wet ingredients into the large mixing bowl that contains the dry ingredients. Combine thoroughly, and knead for about 3 minute.
Form the dough into a log shape, and wrap tightly in parchment paper. Then wrap that tightly in tin foil. You should be left with a little seitan burrito.
Place your seitan log/burrito into the baking dish, and pour water into the dish until it is about halfway up the log or halfway up the dish, whichever happens first. Your seitan log should now be in a little bath.
Place this whole bathing burrito situation into the oven (set to 325 F) for 45 minutes. After 45 minutes flip the log and put it back in for another 45 minutes, totaling 90 minutes in the oven.
Once done in the oven DO NOT unwrap your little seitan baby. Place the little log into the fridge to rest overnight. After resting you can then take it out and slice to your desired thickness, I find a serrated knife works best for slicing.
