Miso Hot Honey Glazed Seitan on Creamy Tofu Apricot Sauce

As EMP announced their decision to integrate meat back into their menu, I was inspired to create a dish that is not only delicious, but welcomes everyone at the table (even the vegan haters)

Serves 4

Ingredients (Tofu Apricot Sauce)

• 2 blocks firm tofu, lightly pressed

• 1/3 C Apricot juice

• 2 Tbsp white miso paste

• 1 Tbsp preserved lemon

• 2 tsp salt

• 2 tsp sugar

Ingredients (Herb Pesto)

• Small handfuls of each herb:

  • basil

  • parsley

  • mint

  • scallions

• 1/4 C Olive Oil

• 1 Tbsp white miso paste

• Juice of half a lemon

Ingredients (Seitan)

• 1.5 Quarts vegetable stock. In mine I used…

  • onion and garlic scraps

  • handful of walnuts

  • small handful of dried apricots for sweetness

• 3.5 C vital wheat gluten

• 1/3 C nutritional yeast

• 1.5 Tbsp paprika

• 2 tsp white pepper

• 2 tsp garlic powder

• 1 Tbsp salt

• 1/2 C melted coconut oil

• 2 Tbsp soy sauce

• 2 Tbsp apricot juice

Ingredients (Seitan + Maitake Marinade)

• Remaining vegetable stock (.5 quart)

• 1 Tbsp white miso paste

• 2 Tbsp hot honey

• 1 Tbsp soy sauce

• Black pepper to taste

Ingredients (Seitan + Maitake Miso Hot Honey Glaze)

• 3 Tbsp white miso paste

• 1/4 C hot honey

• 2 Tbsp soy sauce

Ingredients (Apricot Caramel)

• 1/2 C apricot juice

Additional Ingredients:

• 1/4 lb Maitake mushrooms

• 1 red onion

Method:

1. First prepare the seitan. Mix together 1 quart of the stock with all other ingredients. Kneed the dough until it is one solid ball. Wrap the dough tightly in cheesecloth and tie the ends and middle together with butcher twine. Steam the seitan for an hour and remove/unwrap the cheesecloth.

2. While seitan is steaming, prepare the tofu apricot sauce. Combine all ingredients in a blender and keep cool in the fridge.

3. Similarly, for the herb pesto, combine all ingredients in the blender or food processor and store in the fridge.

4. To make apricot caramel, reduce apricot sauce on medium heat in a small saucepan. Reduce until it’s thick enough to coat the back of a spoon. Store in a glass jar.

5. Whisk together all marinade ingredients. Cut 2-inch chunks of the seitan and maitake mushrooms and pour the marinade ingredients on top. Let marinade for 20 minutes.

6. While marinading, turn on the grill and make the glaze. Combine all glaze ingredients in a bowl and have it ready near your grill. Skewer the seitan, red onion, and maitake mushrooms and grill on medium/high heat for 15 minutes, turning every few minutes. Halfway through grilling, brush the miso hot honey glaze on the skewers. They will be done cooking when there is a nice, consistent char.

7. To assemble the dish, first spoon the tofu apricot sauce, then the pesto, then the grilled seitan, onions, and maitake mushrooms. drizzle with the apricot caramel and serve!