Puree 250g firm tofu, 150ml unsweetened soy milk, 2 tsp miso paste, 2 tsp Marmite, 1 tsp dried sage and 1 tsp dried thyme.
Place in a mixing bowl and add 160g wheat gluten and 40g pea protein.
Kneed for 10-15 mins. 8-10 in a good dough hook mixer will be ample.
Cut dough into 10 pieces then roll/shape each to look like a small chicken breast. Keep the depth to 10mm depth MAX. They grow a lot during cooking. Try and shape each to make it look authentic.
Simmer the steaks in 1½ litres vegetable stock and 1 quartered onion for about 30 mins and allow to cool
These are now ready to freeze if you dont want them all now.
1. Dip cooled patties into egg mix (for vegan use a gram flour and water emulsion).
2. Cover with a breadcrumb, flour, spice mix (example of one below).
3. Deep fry in vegetable or sunflower oil at 180c for around 6 minutes.
4. Serve with coleslaw, bbq sauce, pickles, lettuce. Or for something different make up a Japanese Katsu curry mayo.
For the spice coating (makes twice as much so freeze some for next time)
2 tsp dried thyme
2 tsp dried basil
2 tsp dried oregano
2 tsp ground ginger
3 tsp celery salt
3 tsp black pepper
3 tsp white pepper
3 tsp dried mustard
3 tsp of hot dried crushed chillies
3 tsp paprika
3 tsp dried sage
4 tsp dried garlic powder
1 tsp brown sugar
200g panko breadcrumbs
This is heavily influenced by the recipe on BBC good food, I have added notes based on my experience of the recipe… https://www.bbcgoodfood.com/recipes/kentucky-fried-seitan