2/3 cup firm tofu (I used Wildwood sprouted tofu)
4 Tbsp pesto
5-7 sundried tomatoes packed in oil
1 tsp soy sauce
2 tsp Siracha (or other garlic chili sauce)
2 Tbsp red wine
1 tsp olive oil
2 tsp tahini
1/4 tsp liquid smoke
1-1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp onion powder
1 tsp black pepper
1 tsp dried oregano
Mix the wet ingredients in a small bowl, blending with the stick blender until the tomatoes are pureed. Combine the dry ingredients in a larger bowl. Combine the wet with the dry and knead for a few minutes, or until the gluten starts to develop. Split the dough into two pieces, roll into log shopes approximately 8 inches long, and wrap tightly in foil, twisting at the ends. Preheat the oven to 375 degrees. Bake for 45 minutes, turning once. Let cool completely before serving.
