Deli Sliced Turkey Breast

Ingredientes

1 block extra firm high protein tofu (14oz -16oz block)

1 cup vital wheat gluten

1/2-3/4 cups water

1/4 cup nutritional yeast

2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)

2 tablespoons tapioca starch or corn starch

2 teaspoons onion powder

1-2 teaspoons garlic powder

1/2 teaspoon sage

1 teaspoon rosemary

1 tablespoon No Chicken Better Than Bouillon, or any chicken-less bouillon cube or powder (if using cubes or powder just dissolve in with the water)

1 teaspoon liquid smoke

1 teaspoon salt optional if you feel like the bouillon is not salty enough

3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” I often use a chili lime seasoning, jerk seasoning, or even Italian blend.

Instrucciones

Preheat the oven to 175°C.

Break up the tofu and place it in a food processor with the metal blade. Process for about a minute until the tofu is finely crumbled.

Add all remaining ingredients and blend for a few minutes until a firm dough forms. Letting the food processor run helps knead the dough, making it firmer. If the dough seems too dry, add a few extra tablespoons of water, but don’t overdo it.

Once smooth but firm, remove the dough and knead it by hand for about a minute, shaping it into an oval loaf. Lay out a large piece of aluminum foil, about three times the size of the loaf, and coat it with oil. Sprinkle half of the hickory seasoning in the center, then roll the loaf in it. Sprinkle the remaining seasoning over the top and press it in to fully coat.

Place the loaf in the center of the foil, fold up the sides, pinch at the top to seal, and twist the ends. Put it on a baking sheet and bake for 30 minutes.

Carefully open the foil and continue baking for another 30–40 minutes.

Let the cooked "turkey" breast cool at room temperature, then reseal it in the foil and refrigerate overnight before slicing.