Step 1

Preheat the oven to 350°F.

Step 2

Drain the tofu. It's not necessary to press the tofu; the liquid is figured into the recipe. Break it up into a few pieces and add it to a food processor.

Step 3

Add in liquid ingredients: liquid smoke, soy sauce, and olive oil. Also add in tapioca starch and seasonings (nutritional yeast, onion powder, garlic powder, paprika, salt, and pepper). Process into a smooth paste, scraping down the sides of the bowl as needed to incorporate everything evenly.

Step 4

Add in vital wheat gluten and run the food processor to combine all ingredients and knead the dough. The dough will go through a few phases: first it will come together; then it may appear to crumble apart. Keep processing and eventually the gluten will develop, and it will come together into a firm dough again.

Step 5

The dough should be firm enough that it "cleans" the sides of the bowl — i.e., it should not be so wet that it sticks to the container. If it does, sprinkle in vital wheat gluten 1 tablespoon at a time, processing to combine between additions, until a firm dough is achieved.

Step 6

Remove the dough to a clean surface. Knead it 2-3 times, then shape it into a log.

Step 7

Optionally, rub about 1 tablespoon of your favorite seasoning blend to coat the outside of the seitan. Check the notes section for some of my favorite recommendations.

Step 8

I like to first wrap the seitan in a layer of parchment, followed by a layer of aluminum foil. You can wrap it directly in aluminum if you feel comfortable doing so. Twist off the ends of the foil like a Tootsie roll to seal it in. Make sure the edges of foil overlap each other by at least a few inches, otherwise the loaf might burst out of the seam as it expands during the cooking process.

Step 9

Place the wrapped loaf on a baking tray. Cook in the preheated 350°F for a total of 1 hour. I like to rotate the loaf by 90° every 15 minutes so that a new section is on the bottom each time. This prevents the spice blend from burning, or the bottom of the loaf from getting overly dark or dry.

Step 10

Add 1 cup of water to the Instant Pot and place a rack to keep the seitan log from touching the bottom. The loaf can be wrapped in foil as directed above, or in several layers of cheesecloth secured with twine. Place the seitan on the rack.

Step 11

Put on the lid, set the valve to Sealing, and pressure cook on High for 45 minutes. Allow to release naturally for 15 minutes before removing the seitan.

Step 12

When the loaf is done cooking, remove it from the oven and, without unwrapping it, allow it to come to room temperature on the counter. Once it has cooled, place it in the fridge to chill for a few hours or overnight. You can eat it while still warm, but the texture improves and it is easier to slice when chilled, especially if you're going for thin deli slices.