First mix all dry ingredients in a bowl. Then add water and tomato paste and knead quickly with your hands until the dough is even.
Divide the dough into two equal pieces and press each 1 cm flat so that they keep their shape. Then wrap one at a time in baking paper.
Bring a pot of water to the boil and use a bamboo steamer.
Cover the two pieces and cook in the bamboo steamer for 45 minutes. Then let them cool down.
The seitan can now be processed as desired: For example in the pan or on the grill as a steak; with breadcrumbs to a schnitzel; or in fine slices as a gyros.