Here is a block of Seitan.
It isn’t like other plant proteins. Made from wheat gluten, it has a dense, meaty bite that’s incredibly versatile. Because it’s so sturdy, you can be quite “rough” with it to get the best results.
It’s firm, savory, and ready for a transformation.
Forget the knife. Use your hands to pull the block into jagged, irregular nuggets. These “craggy” edges are secret flavor-catchers that get extra crispy when fried.
Use a sharp knife or potato peeler to cut paper-thin strips. This is the secret to making seitan “bacon” or deli-style sandwich fillings.
Slice the block into thick, 1cm slabs. These are perfect for marinating and throwing on a griddle for a “meaty” main.
The medallion: perfect for stacking in a morning muffin, layering into a gourmet burger, or pan-searing with a glaze until the edges are snappy and golden. They stay juicy in the middle while getting a lovely crust on the outside!
No, it’s not ‘Satan’! But you can call it that if you want. However if you want to be a know-it-all, the proper way to pronounce it is either ‘say-tan’ or ‘say-tawn’.
Yes you can eat our Seitan straight from the pack, but for best results we recommend you cook it (it’s tastier that way!).
It’s not rocket science. Seitan is made by mixing flour and water and kneading it into a sticky dough. It can get pretty messy! The dough is then washed to remove the starch, leaving only the gluten protein. And to make our Tofoo Seitan, we simply mix in our famous tofu to boost the protein content and give it a softer texture.
Here’s a bunch of delicious recipes for everyone, from seitan newbies to meat-free evangelists.
