can you make seitan not rubbery? i like tofu but seitan has better macros
assuming you're using gluten flour, use cold water and try fucking around with the water/gluten flour/normal flour ratio until you get what you wantalso fry it if you aren't already
If making from scratch, instead of plain water, blitz a tin of plain beans into a smooth liquid and use that to make your seitanic dough.Fiber and complementary amino acids in the beans will make the finished dough less likely to go rubbery but the prices can take an hour or more.If using shopbought seitan, switch to another brand but they're all pretty rubbery. Vegan and vegetarian food is rarely made to actually be good because vegans and vegetarians will buy just about any old garbage so long as it's cruelty free™
>>21759597this came out bretty good. gonna put some in japanese curry & stir fries120g gluten 10g nutrional yeast230g white beans100ml water20ml soy saucemade half of the recipe for experiment. steamed for 45min. gonna try bit less less moisture or bit more cooking time next.
