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Made seitan with this recipe, letting most of it rest for 24 hours as suggested but the little bit I fried up and tried was good! Thanks. Winged it slightly due to only being able to get my hands on firm tofu, rather than silken and having to add a bit of extra oil/water so that it was moist enough.
ltc
hvsds
I had some success with this one at the weekend:
https://pizzaislovely.com/10kchkn/
It's quite a bit of a faff compared to my usual chuck-everything-in-a-bowl-hope-for-the-best method, but worth it. This recipes gives a big haul, so i've have had success with KFC-style, in a sauce with pasta, and in a curry so far.