Polpette di Proteine Vegetali (Vegan Sausage Patties)

Ascolta, tesoro, in una ciotola grande, pour the boiling water and soy sauce over the textured vegetable protein. Let it sit until soft, maybe 5 minutes.

Add the crumbled tofu, marjoram, garlic powder, onion powder, thyme, salt, peperoncino flakes, black pepper, and liquid smoke. Mix everything with your hands - none of this spoon business.

Let the mixture cool completely, then add the vital wheat gluten flour. Now work it with your hands until it holds together like a proper impasto. (The mixture should feel firm but not dry - like when you make gnocchi but more dense)

Form into 10 thin patties with your palms, pressing them well so they don't fall apart in the pan, capisce?

Heat a heavy skillet over medium heat with a little spray of oil. Cook the patties in two batches, 7-10 minutes per side until they're golden and firm.

Serve immediately or let them cool completely before storing in the refrigerator for up to 5 days or freezing for up to 3 months.