Summary

Ingredients

For the dough: (dry ingredients)

• 400 g flour (seitan)
• 50 g yeast flakes
• 1 teaspoon garlic powder or granules
• 2 pinches cumin
• 2 teaspoons paprika powder
• 2 pinches pepper
• 4 teaspoons salt
• 2 pinches sugar

For the dough: (liquid ingredients)

• 8 tablespoon oil (sunflower)
• 2 teaspoons mustard
• 4 tablespoon soy sauce
• 150 g tomato paste
• 1 small onion (s), chopped
• 1 clove garlic, chopped
• 200 g tofu, crushed
• 2 cup water

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Instructions

1. Mix all dry ingredients in a large bowl. Put the moist / wet ingredients in a second bowl, mash them with a potato masher before adding the water, and after adding the water, use the hand blender to finely puree. Now the liquid is poured into the bowl with the dry ingredients and the mass is mixed by hand until there are no more pockets of flour.
2. Lay out a piece of baking paper (about 20 cm), form a 15 cm long sausage with a diameter of about 1.5 cm from the mixture and wrap it in the baking paper. Then wrap in a piece of aluminum foil (about 20 cm) and place on an oven rack.
3. Bake at 180 ° C for 50 minutes, leave to steep in the oven for another 15 minutes.
4. The sausages are unwrapped before they cool down, the aluminum foil can be used again for the next sausages.
5. The sausages are also good for freezing.
6. Tastes great as a side dish, in soups, stews, for grilling, on the go, on bread.