Add red dye; PC for 1 hour
1 block super firm tofu, 14-16 oz
1 cup vital wheat gluten
1/4 cup ketchup or tomato sauce
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
1 tablespoon white sugar
2 teaspoons onion powder
1 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon coriander
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon salt is you think it needs more (the bouillon and soy add a bit of salt as is)
1 tablespoon Garlic or Vegetable Better Than Bouillon (I used garlic)
2 teaspoons liquid smoke
1 tablespoon coconut aminos or soy sauce
2 tablespoons water if need (add last)
Glaze Coating:
2 tablespoon brown sugar
2 teaspoons dry mustard
1/2 teaspoons salt
2 teaspoons soy sauce or coconut aminos
Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.
Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! This dough came out stickier than the turkey because of the consistency of the ketchup and I did not have to add ANY water to mine. If your dough seems too sticky, then add 2 more tablespoons of starch.
Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough. Using a very sharp knife, score crisscross marks across the top of the loaf about an eighth of an inch deep.
Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle the brown sugar, mustard, and salt in the middle of the foil and give a little mix. Place the loaf on the seasoning and roll it around. The goal is to fully coat the loaf in the seasoning!
Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.
Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil and brush the top with a teaspoon or two of soy sauce, and continue baking for another 30 minutes.
Remove finished “ham” and let cool at room temp. Seal the foil back up and place the “ham” in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
Once the “ham” has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.
https://www.86eats.com/recipes/vegan-glazed-deli-ham