• To a small bowl, add agar powder and 1/4 cup of water and mix up. Allow to sit for 5 minutes. The thicker agar mixture should sink to the bottom, carefully pour out the water on top, leaving the remaining thicker part in the bowl.
• Add avocado oil to sauté pan and heat up on medium heat.
• To the sauté pan, add crumbled pumfu or extra firm tofu, coconut aminos, coconut sugar, sea salt, spices, tomato paste, and the agar powder mixture.
• Saute for about 15 minutes or until golden brown.
• Heat off the heat and allow the mixture to cool for about 10 minutes.
• Place the mixture into a food processor and pulse until the mixture comes together.
• Optionally, you can add in fennel seeds and give it a quick pulse for a few seconds.

Rice Paper "Hot Dog Casing"

• To a shallow plate, add the "rice paper marinade ingredients" to a shallow bowl and mix together until well combined.
• Dip the rice paper into a marinade for about 7 seconds and place onto a clean plate or cutting board.
• Use your hands to form a hot dog shape with the filling and place it onto the rice paper (about 1 inch away from the edge of the rice paper). Use your hands to gently roll the rice paper over the hot dog mixture until its tightly wrapper and set aside.
• Place another rice paper into the marinade for 7 seconds and place it onto the same work surface. Place the wrapped hot on the rice wrapper to double wrap it.
• Repeat this process for the rest. It makes 3-4 hot dogs, depending on desired size. Dust the hot dogs with smoked paprika.
• Once completed, place onto a baking sheet lined with parchment paper. Bake at 350 for 30 minutes, flipping halfway through.
• Serve in gluten free hot dog buns and top with toppings of choice.
• Enjoy!