Mix the first five ingredients in a bowl. Put the oil and tamari in a 1 cup measure and then add enough water to equal 7/8 of a cup. Pour the liquid into the dry and mix up quickly, forming a ball.

You can knead this a bit, but it is not strickly necessary.

If you use the liquid smoke, you can roll this out in small batches on wax paper and cut into strips. You will need to use plenty of flour for dusting as the soy seitan is sticky. When rolled and cut into strips, fry in fairly hot oil till golden and crispy. I prefer my bakun crisp so I cooked this crisp, but you can leave it soft, if you prefer.

I don't know that it tastes like bacon, but is good in its own right. I served this with tofu scramble, fresh pears and hashbrowns.

Now, you can shape this into patties and grill, bake or fry them. You can simmer this like more traditional seitan. Adding the soy protein isolate is a necessity because it makes the seitan shapeable and less gluey and hard to deal with. As for taste, I think it vastly improves the taste.

Serves: 4-6

Preparation time: 30 minutes

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