Seitan Bacon - cooking recipe

Ingredients

Red Dough
1 cup vital wheat gluten
1/4 cup soy flour (can substitute chickpea or other flour)
2 tablespoons nutritional yeast
4 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons black pepper
2/3 cup warm water
3 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon tomato paste (I sometimes use ketchup)
1 teaspoon liquid smoke
White Dough
1/2 cup vital wheat gluten
2 tablespoons soy flour (or other flour)
1 tablespoon nuttitional yeast
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup warm water
3 teaspoons canola oil

Preparation

Mix the doughs up and form into balls, each one separately.
Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors on top of each other. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes.
After your dough has been pressed bake at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better.
Slice into bacon strips and pan fry to the desired crispness you like. Enjoy!