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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the broth with the wine, tomato paste and sesame oil in a small bowl. | 2. Stir in the textured soy protein granules and allow to soak for about 5 minutes. | 3. Add the tofu and seasonings. | 4. The gluten powder should not be added until the mixture is cool (otherwise it creates'strings'). | 5. To speed this up, you can spread the mixture out on a plate to cool in the refrigerator. | 6. When the mixture is cool, add the gluten powder and mix well with your hands. | 7. Press firmly into 10 thin patties or 14-20 firm links. | 8. Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes. | 9. These can now be browned right away or refrigerated/frozen for later. | 10. To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	10	tablespoons	heated	101.475	16.4513	3.7208	2.3985
red wine	1/4	cup		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
soy	1	cup	textured	364.56	26.8128	31.7604	17.346
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
tofu	1/4		mashed firm	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
fennel seed	1 1/2	teaspoons	crushed	10.35	1.5687	0.474	0.4461
red pepper flake	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
gluten	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.