Dry Ingredients

• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground coriander
• 3/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon arrowroot
• 1 1/2 teaspoon organic cane sugar
• 2 teaspoon paprika
• 5 Tablespoon almond meal
• 1 cup, plus 1 Tablespoon, vital wheat gluten

Wet Ingredients

• 1 teaspoon fresh garlic, minced
• 1/4 cup onion, peeled and finely chopped
• 2 Tablespoon liquid aminos
• 3 Tablespoon vegetable oil
• 9 oz, 255g extra firm tofu

1. Press the tofu for at least 30 minutes.
2. In a large mixing bowl mix together all of the dry ingredients. Set aside.
3. Chop the garlic and onion.
4. In a blender add the chopped garlic, onion, and the remaining wet ingredients. Pulse ingredients, stopping to scrape down the sides of the blender if needed. Pulse until there are no clumps and your mixture is completely smooth.
5. Pour the blender mixture in the mixing bowl on top of the dry ingredients, scraping the sides of the blender to get all of the mixture out.
6. Mix the ingredients together to form a ball. Cut the ball into 8 equal portions.
7. Roll each portion into a 4 inch log shaped hot dog.
8. Cut 8 pieces of parchment and foil to about 6x8. You can add a little flour to the parchment and then roll the hot dog up in the parchment and twist both ends, then roll it in the foil and twist both ends of the foil going the same direction as you twisted the parchment.
9. Add some water to your steamer pot and bring to a boil, then add the steamer basket with the hot dogs and cover with the lid, reduce the heat to low-medium so you have a steady simmer and steam for 45 minutes.
10. Remove the hot dogs from the steamer and let sit for about 10 minutes before unwrapping them, then you are ready to enjoy them!