Go to the Recipe: Crispy Seitan Nuggets
Chickpea miso is a great sub for the umami. As far as the tofu goes as a tenderizer it does affect texture here. You can slot in a combination of chickpea flour and some cooked sweet potato.
You can use this page as a reference below.
https://www.chefsteps.com/activities/seasoning-and-tenderizing-seitan
Do you need to use tofu and miso paste in the recipe? What if someone is allergic to soy protein, is there a substitution?
I'm so excited to try these!
