High Protein Seitan Buns

Ingredients 

2 c Vital Wheat Gluten Flour

12.3 oz. extra firm silken tofu (shelf stable)

3/4 c. + 1 tbsp unsweetened soy milk

1/4 c + 1 tbsp Nutritional yeast

1.5 tsp garlic powder

1/2 - 1 tsp salt

Seasoning of your choice (if desired) to change flavor

Directions

Preheat oven to 375F. In a high speed blender, toss extra firm silken tofu and soy milk. Blend until smooth and set aside.

In a separate dish, add all your dry ingredients. Mix well. Pour wet into dry and use a spatula to incorporate everything nicely. Dough will be very wet and sticky. There is no need to knead the dough. Simply incorporate everything using the spatula.

Line a baking tray with a parchment paper or a silicone baking mat. With a spoon, scoop the dough in 8 equal portions of a bun-size ball and place one by one on a parchment paper. Bake in the oven for 40-45 minutes at 375F.

Store in the refrigerator for up to 10 days. The buns also freeze nicely.

The buns can be added to your meals to increase protein intake. They taste better when lightly toasted.

Each bun contains approximately 174 cal., 30 g protein, 7 g net carbs, 2.6 g fat