The Versatile Chop
2 tablespoons whole wheat flour
2/3 cup vital wheat gluten
1/2 cup water + 1 bouillon cube or vegetable broth
3.5 ounces extra firm tofu
1 tablespoon soy sauce
1. Prepare an empty 19-20 ounce can, that has been washed, by cutting a piece of aluminium foil about two inches larger than the diameter of the can. Use a slightly smaller cup to press the foil to the bottom of the can. Cut a piece of foil that is able to go around the can at least one and a half times and as tall as the can. Use this second piece of foil to line the inside of the can.
2. Prepare a steam bath by simmering an inch of water into a pan, with a lid, where the can will fit. Mix flour and gluten with a whisk in a bowl. Mix all other ingredients in a blender on high. Pour wet ingredients into dry and mix completely. Knead for about 5 minutes.
3. Press mixture into foil lined can Cover tightly with foil. Set into steamer for 1 hour on low boil, checking water level once in a while.Remove can from steamer and set aside to cool. When nearly at room temperature, remove mixture from can. Slice into 3/8-1/2 inch slices.
These can be breaded and used for many things. Try frying breaded chops with seasoned salt and serving on a toasted roll with veg mayo lettuce and tomato. Your non vegan friends will love these also.You can also bread with Italian seasoned bread crumbs and bake with vegan mozzarella. Serve on a bed of pasta with marinara. Don't forget the veggie parmesan, available at some markets, to sprinkle on top. I cut them into fingers breaded and fried for a two year old nephew, who eats them without any dipping sauce and askes for more. My favorite is chops with a liberal sprinkling of jerk seasoning. Try them cut into pieces, breaded and fried with your favorite wild wing sauce.
Source of recipe: This is my recipe is for moist and tender vegetable protein chops.