Yields 20 1.5oz veggiedogs
3 t paprika
2 t granulated garlic
2 t salt
2 t black pepper
1 t coriander
2 t cumin
1 t mace
1 t cardamom
2 t cornstarch
4 T cooking oil (I prefer peanut, but any kind will do)
½ cup diced onion
14 oz tofu, drained
2 T Sugar
4 T soy sauce
1 ¾ cup vital wheat gluten
Blend seasoning and cornstarch until well combined. Place in a sauté pan and toast, being careful not to burn. Once fragrant, put into a medium sized bowl until needed.
In the same sauté pan, heat oil until smoking. Shallow fry onion until just browned. Remove from heat. Place in the refrigerator until cool to the touch.
In the food processor add onion and oil mixture, drained tofu, toasted seasoning, sugar and soy sauce. Puree until smooth. Move puree to your medium sized bowl. Spread puree on the sides until thin. Add wheat gluten to bowl. Knead mixture until it becomes shiny and tough, about 6-7 minutes.
Move mix onto table top and cut into 1.5 oz pieces (you can make them larger or smaller depending on what size “dog” you would like). Stretch each piece to hot dog size, about 5 inches, and place on a small piece of plastic wrap. Roll plastic wrap tightly around veggiedog. Twist ends of plastic wrap to seal the tube.
Place veggiedogs in steamer pan insert for a large pot, place in pot and cover with a lid and steam for 20-25 minutes or until firm. (don’t have a steamer insert for your pot? Bring water to a simmer or when small bubbles slowly float to the top and cook for 15 minutes in water.)
To serve, cut end off of plastic wrap and squeeze from tube. You can eat them boiled, grill them, or freeze them for future use.
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