Seitan Bratwurst
This seitan sausage gets its bratwurst character from the pan and the spice jar, not from meat. Gluten puffs up in hot oil and takes on whatever seasoning you give it, so coriander, cardamom, thyme and oregano all come through clearly. Add curry and a little ketchup and you have a currywurst that few meat eaters would guess is vegetarian. It tastes good even after it cools and flattens.
Instructions
Stir the soy sauce into the water and set the liquid aside.
In a separate bowl, mix your chosen spices with the gluten. Combining the dry and wet parts separately is far easier than working spices into the dough later, because gluten dough turns rubbery and sticky.
Pour the soy sauce water into the dry mixture and add the tofu if you are using it. Knead until everything is well combined, then let the dough rest for 10 minutes.
Roll the dough into sausage shapes. Fry them in an oiled pan, ideally a non-stick one, where the gluten will puff up as it heats.
To keep the sausages round, turn them onto all sides as they fry and squeeze them from both sides with two spatulas. Serve them fresh, while they are still inflated.
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