This is an amazing vegan hot dog recipe that I lightly adapted from a 2018 edition of VegNews. I've made 'em countless times, and they always turn out great! RECIPE BELOW or more info here: thatvegannephew.com/vegan-cor...
1 (14-ounce) package extra-firm tofu, pressed for 30 minutes and crumbled
¼ heaping cup masa harina or finely ground yellow cornmeal
½ heaping cup vital wheat gluten flour
1 tablespoon arrowroot powder
2 tablespoons olive oil or safflower oil
1 teaspoon liquid smoke
1 ½ tablespoons vegan Worcestershire sauce
1 ½ tablespoons sugar
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon garlic powder
1½ teaspoon smoked paprika
½ teaspoon ground mace or nutmeg
½ teaspoon mustard powder
1. After pressing the tofu for 30 minutes, crumble it up into a food processor (with a dough blade attachment if you have one), add everything else to it, and process until it forms a sturdy dough.
2. Form the dough into an oval and portion it into 8 equal pieces. Roll the pieces into 4-inch hot dogs.
3. Cut eight 6×8-inch strips (or strips big enough to fit the dogs) of both parchment paper and aluminum foil. Next, wrap the hot dogs first in parchment paper strip, then in foil strip, twisting the ends in the same direction you rolled the hot dog to create a tight seal.
Tip: You can cut off a bit of the excess twisted end with scissors, to help fit in the steamer.
4. Add some water to a steamer, and then get it boiling. Once boiling, add the wrapped tofu dogs to the steam basket, cover with a lid, and steam for 45 minutes, until firm to the touch.
Remove the tofu dogs from the steamer, and let them cool for 10 minutes before unwrapping.
Eat right away, or save for later to grill.