Begin by draining the tofu, then wrap it in layers of paper towels and squeeze out any excess moisture using your hands.

Break the tofu into chunks and place it in a food processor along with all the other ingredients except for the vital wheat gluten. Process until the mixture is smooth and resembles a puree.

Sprinkle the vital wheat gluten evenly over the top of the tofu mixture and mix until just combined. It's fine if some flour remains visible.

Transfer the seitan dough onto a clean surface and knead it about 20-25 times to form a loaf.

Cut the loaf into 4 equal pieces, then divide each piece into 3-4 smaller sections.

Tear off 12-16 pieces of tin foil, each about 6 inches wide. Roll each section of seitan into a sausage shape, similar in length to a hot dog bun.

Wrap each sausage in the tin foil by rolling it up like a tootsie roll and twisting the ends to secure.

Place the wrapped sausages in a steamer insert set over a pot. If necessary, trim the twisted ends to fit.

Add water to the base of the pot, ensuring it doesn't touch the steamer insert. Cover and steam the sausages for 30 minutes over medium heat.

While the sausages are steaming, prepare the marinade by mixing the marinade ingredients in a bowl.

Once the sausages are cool enough to handle, unwrap them. At this point, they are fully cooked and can be eaten.

Transfer the frankfurters to a large ziplock freezer bag with the marinade. Squeeze out any excess air, seal the bag, and refrigerate for at least 2 hours or overnight for optimal flavor and texture.

When ready to serve, remove the sausages from the marinade. You can pan-fry, grill with a little oil, or microwave them.

Enjoy the hot dogs in a bun with your favorite toppings. This recipe yields 12 jumbo dogs or 16 regular-sized ones.

The hot dogs can be stored in the fridge, with or without marinade, for up to 5 days, and they freeze well too.