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@edmundro
Keep playing, I can't remember which recipe I use now but I've definitely found that wrapping and steaming makes for a much denser texture. The sausages we made today were wrapped then boiled. They were certainly dense but not rubbery.
This is LadyLiz's go to recipe(just the seitan bit obvs) http://www.theedgyveg.com/2014/03/17/vegan-mcdonalds-series-mcchicken-sandwich/
I generally don't use tahini when I make it tho.
I guess the size of chunks you cook is also going to affect the texture. We tend to make lots of smaller bits as opposed to big loafs. We generally tear chunks instead of cutting/squeezing them into shape which supposedly helps.