In a food processor, blend the tofu, melted coconut oil, white vinegar, cold water, and salt for 60 seconds, until smooth and white.

Add the vital wheat gluten, tapioca starch, nutritional yeast, and titanium dioxide (if using). Pulse for 15 to 20 seconds, just until combined. The dough will be soft and paste-like. Refrigerate this fatty dough for at least 30 minutes while you prepare the meat doughs.

Wipe out the food processor. Puree the tofu, water, white miso, tomato paste, apple cider vinegar, olive oil, molasses, and liquid smoke for 90 seconds, until smooth.

Add the vital wheat gluten, chickpea flour, mushroom powder, nutritional yeast, garlic powder, beet powder, ground fennel, nutmeg, and salt. Process for 90 seconds, until a thick, stringy dough forms.

Remove half of the dough to a small bowl.

Add the additional beet powder and red yeast rice powder from the “Deeper Red Streaks” list to the dough in the processor and process for 60 seconds. This is the deep red dough.

Divide the chilled fat dough in half. Set half of it aside for marbling and keep the other cold for the fat sheet. Place the marbling fat on a sheet of parchment and roll it with a lightly oiled rolling pin to 1-1.5 mm thickness. The exact shape doesn't matter. Place the parchment onto a baking pan and freeze for 15 minutes to stiffen the fat.

Slice the fat into thin, irregular ribbons.

Divide both meat doughs in half, and hand-stretch each portion into roughly 10x5 inch rectangles. Uneven here is a good thing. Some thick areas and some spots so thin they tear a little is great.

Scatter the thin strips of fat all over the four pieces of meat dough.

Stack the fat-covered meat doughs alternating between red and pink, pressing them together firmly and stretching them out as you combine them into as large of a rectangle as you can. Fold the stacked doughs in half, and again stretch to roughly a 10X5 rectangle.

Place the reserved cold fat dough and press it out into a large rectangle, a little larger than your rectangle of meat dough.

Place the layered meat dough slab onto the fat dough.

Roll up tightly into a wrapped log with the fat side facing out. I know this sounds complicated, but picture rolling up the dough like you would if you were making a big, weird cinnamon roll log.

Roll the log snugly in a double layer of parchment paper or cheesecloth with the seam down.

Tie the ends with kitchen twine, then tie the length every inch (2.5 cm), snug but not cutting into the dough deeply.

In a large, deep pot, combine the stock, tea leaves, black pepper, rosemary, fennel seeds, juniper berries, bay leaves, brown sugar, and tamari. Bring to a boil over high heat.

Carefully lower in the wrapped dough log. It’s ok if the pancetta isn’t fully submerged. Cover the pot and reduce the heat to the lowest simmer for 80 minutes, turning the log a quarter turn every 20 minutes or so. Make sure to keep the heat very low, boiling makes seitan spongy.

Turn off the heat and let the log cool in the liquid for 30 minutes.

Drain the log, and then remove the twine and cheesecloth. Chill the pancetta for at least 2 hours or overnight. Slice cold, as thin as your slicer allows, about 1/16 inch (1.5 mm). Without a slicer, freeze the log for 30-45 minutes first and slice with a very sharp knife.

Serve raw with extra virgin olive oil, or crisp in a dry skillet over medium heat for 2-3 minutes per side.