Seitan, though not really similar tasting to tofu, is like tofu in that you can use it in many different ways - just like you might with meat. Making seitan from scratch is a bit of a time-consuming process, but in many ways very simple, as well. The goal is to separate the starch from the gluten in the flour through kneading and rinsing. A few notes: it may take some practice and experimentation to get the best results. If one brand flour doesn't work, try another. And though 8 cups of flour sounds like a lot, when all is said and done (and the starch portion of the flour washes away), you're not left with an overwhelming amount of seitan. Start with 8 cups if it is your first time, and scale up next time.
Serving Size: 4
Preparation Time: 1 hours, 0 minutes