Instructions

1. Drain and pat dry tofu with paper towels. Cut it roughly and place with the rest of the ingredients except vital wheat gluten in a blender. Blend until smooth.
2. Transfer chickpea tofu mixture in a mixing bowl and add wheat gluten.
3. Here I suggest to use a mixer with dough hook. Knead the dough until you see gluten strings forming, about 10 minutes. Then transfer it on a working surface.
4. Now start to knead it like a beast! Be really aggressive and punch it several times. You will see that your dough became very soft and elastic. Leave it to rest for couple of minutes.
5. Now cut it in three equal pieces and shape the sausages. Wrap each sausage in a foil, make sure it’s tight.
6. Steam for 30 minutes.
7. Let it cool completely before using. Store in a fridge, wrapped in a cling film.