1lbfirm or extra-firm tofu, frozen, thawed, and gently pressed dryorganic
1quartwater
¼cupvegan “chicken” bouillon powderorganic
1tbsp vegan “beef” bouillon powderorganic
1tspsugarorganic
½tspcelery seedorganic
10oz canChinese braised gluten (chai pow yu); or 10 oz seitan,drained
6 - 8 slicesthick breadmade into crumbs, organic
vegan “chicken” broth (reserved from cooking tofu)organic
Instructions
Slice or dice tofu. Put water, bouillons, sugar, and celery seed in a pot. Bring to a boil. Add tofu. Turn down to a simmer. Simmer for 30 minutes.
Drain tofu, reserving broth. Put tofu and gluten, or seitan, into food processor. Process to a chunky paste. Put in bowl. Mix in breadcrumbs.
Pack into a sprayed loaf pan. Cover with foil. Bake 30 - 45 minutes at 350 F, or until hot throughout, basting with reserved broth occasionally. Cool and slice.