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<blockquote data-quote="Thorntangle" data-source="post: 986006" data-attributes="member: 68">If you want a firmer texture than extra firm tofu, you may want to try Seitan.&nbsp; You can usually find Seitan in the tofu section in the same type of container as block tofu at a better grocery store.Seitan is simply the gluten extracted from wheat, so it's almost pure wheat protein.&nbsp; You could even make seitan at home by kneading flour and water into a ball and let than ball soak in water, kneading it intermittantly.&nbsp; Seitan has a consistency of tender veal, much springier than tofu.My wife makes a killer Seitan in tomato sauce.&nbsp; Take seitan, bread it in soy milk and flour with salt and pepper, and then fry it golden brown.&nbsp; Mix together some tomato paste, diced tomatoes, olive oil, Italian seasoning and pour over the fried seitan. Mix in a few dollops of Earth Balance margarine and bake for a little while.&nbsp; Serve over pasta.&nbsp; Rich but delicious.</blockquote>

[QUOTE="Thorntangle, post: 986006, member: 68"] If you want a firmer texture than extra firm tofu, you may want to try Seitan. You can usually find Seitan in the tofu section in the same type of container as block tofu at a better grocery store. Seitan is simply the gluten extracted from wheat, so it's almost pure wheat protein. You could even make seitan at home by kneading flour and water into a ball and let than ball soak in water, kneading it intermittantly. Seitan has a consistency of tender veal, much springier than tofu. My wife makes a killer Seitan in tomato sauce. Take seitan, bread it in soy milk and flour with salt and pepper, and then fry it golden brown. Mix together some tomato paste, diced tomatoes, olive oil, Italian seasoning and pour over the fried seitan. Mix in a few dollops of Earth Balance margarine and bake for a little while. Serve over pasta. Rich but delicious. [/QUOTE]

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