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Deborah's Two-Layer Seitan 'Turkey' Roast

 
Deborah's Two-Layer Seitan 'Turkey' Roast
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photo credit: Ev Thomas
Seitan is simmmered then layered in a pan with tofu, topped with seasoned crumbs then baked.
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Ingredients

    • 1 lb waterpack tofu, frozen then thawed
    • 1 lb chicken-style seitan (or any seitan)
    • 1 qt water
    • 2 Tbsps vegetarian 'chicken' bouillon powder
    • 2 tsps vegetarian 'beef' bouillon powder
    • 1 tsp celery seed
    • 1/2 tsp poultry seasoning
    • 1 tsp sugar or Sucanat
    • Cornflake crumbs
    • 1/4 cup margarine, melted
    • Pan spray

Instructions

Cut tofu into 1/2" slices. Cut seitan into 1/2" slices.

In a 2-qt saucepan, put water, bouillon, spices, and sugar. Bring to boil. Add tofu and seitan. Turn heat down to medium, and cook for 30 minutes. Allow tofu and seitan to cool in broth.

In a sprayed loaf pan, put the tofu slices. Top this with the seitan slices. Top this with cornflake crumbs, covering all. Drizzle melted margarine over the top.

Cover with foil. Bake at 350 F for 30 minutes. Uncover, and bake another 10 minutes, or until browned.

Serve with gravy and dressing

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