Directions
- 1Add all the white wet ingredients except water to a food processor and process until the tofu has liquified.
- 2Remove 3 cups of the liquid and save for later.
- 3Add a cup of VWG and process until the dough comes together. Add warm water if needed.
- 4Remove the white dough.
- 5Add the 3 cups of white liquid back into the processor. Add all of the red wet ingredients except water and process. Adjust seasonings to taste.
- 6Add 2 cups of VWG and process until the dough comes together. Add warm water if needed.
- 7Remove the red dough and add small batches of the red and white doughs together in a food processor. Pulse until they mix together. Do not over-mix.
- 8Add the mixed dough to a ham press or wrap tightly in foil and pressure cook on high for 1 hour.
- 9Let it cool.
- 10Slice and enjoy!
Ingredients
- 1 package (14 oz) extra firm tofu with the liquid
- 1 cup plant milk
- 1 splash white vinegar
- 2 tbsp MSG/mushroom powder
- 2 tbsp smoked salt
- 1 tbsp sugar
- 0.25 cup warm water
- 1 tbsp baking powder
- 1 cup vital wheat gluten (VWG)
- 3 cups processed white wet mixture
- 0.125 cup beetroot powder or red food coloring
- 1 tbsp nutritional yeast
- 1 tbsp ground mustard seed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 0.5 tbsp smoked paprika
- 0.5 tbsp ground cayenne
- 1 dash spicy red pepper flakes
- 0.25 cup vegan red wine
- 1 tbsp dried fennel seeds
- 0.25 cup warm water
- 2 cups vital wheat gluten (VWG)
Equipment
food processorInstant Potham pressaluminum foil
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