Simply combine all the ingredients in a saucepan and cook over medium heat for about 8 - 10 minutes. Store in the fridge for a 30 minutes before using (or use right away if you're impatient).

Simply combine everything in a bowl, jar, or squeeze bottle. You can also blend it up to make it smoother (but that's optional).

I highly suggest using Super Firm Tofu (the kind that's vacuum packed and doesn't need pressing). You can use Extra Firm, but you'll need to press out as much water as possible. You may need to adjust the amount of vital wheat gluten as well. In a food processor, blend up the super firm tofu along with everything else EXCEPT the vital wheat gluten. Blend for a couple minutes until the texture is similar to hummus.

Add in the vital wheat gluten and blend and knead for 3 - 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture.I have made this many times with Super Firm Tofu and weighing out exactly 150g of Vital Wheat Gluten and it always works perfectly. If you are using another kind of tofu it may be more wet and will need more vital wheat gluten. If that is the case, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency. On the flipside, if it's too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency. Refer to the photos in the blog or the video for more info if you are new to making seitan!

Form your Seitan into a ball, then let it rest for 20 - 30 minutes. If using an oven, preheat to 350 F.Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil.

Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer), flipping it halfway through.For more Cooking Options, check the NOTES section!

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Slice up your Roast Beef with a deli slicer if you got one, a sharp knife or mandolin works too! You can also heat up the slices in a pan, but if they are thin don't cook them for too long or they'll get tough.You can also just toss them in a little oil and vinegar if you like, it's optional but delicious!

Serve on a warm or toasted bun, slather on as much of the Arby's Sauce and Horsey Sauce that you want, pile on that Roast Beef, and dig in!