First up add all the wet ingredients to your food processor and blitz until super smooth.
In a large mixing bowl or stand mixer (bread mixer) add the gluten and crumbled tofu then mix well.
Pour the wet mixture into the wheat gluten mixture and stir with a spatula until everything is well combined into a dough. Knead the dough by hand for 10 minutes, as firm as you can. The harder you knead the dough, the more meaty the salami is when cooked.
Alternatively use an electric stand mixer with the dough hook attached, knead the dough on low speed for 10 minutes. If I see the machine struggling I turn the dough out and continue kneading by hand.
Some pieces of tofu may fall out of the dough, this is natural, just try and get as much incorporated & running through the dough as possible.
Once kneaded, use your hands to shape the dough into a long sauce shape around 4 cm in diameter. Then cut into 2 sausages evenly.
Individually roll each sausage up in first the greaseproof paper, tightly as possible twisting the ends, followed by the foil as tightly as possible. Try to not make your sausage any thicker as they do expand when cooking. Finally roll the sausages in cling film tightly & twist the ends. a more zero waste approach would be to wrap them in reusable silicone based baking sheets.
Set the sausages aside & pre heat a large pressure cooker with the minimum amount of water over a low heat. Bring the water to a simmer.
Add the sausages to the tray & pop the lid on. Allow to cook for 1 hour. Don’t let the water boil, just at constant slow simmer.
After the 1 hour, the sausages should be firm to the touch. Lift one out and check, If they are still soft pop them back in the water to cook for a further 10 minutes.
Once they are cooked, and cool enough to handle, remove them from the wrapping. Let the salami chill completely before slicing fine & serving in sandwiches, on pizzas or as a snack.
if the salami soaked up some water during the cooking you can let it air dry to get that salami-like texture back.