In a clean food processor bowl, blend the tofu, melted coconut oil, apple cider vinegar, cold water, and salt until smooth and white.

Add the vital wheat gluten, tapioca starch, nutritional yeast, and, if you are using it, the titanium dioxide.

Pulse for 20 to 30 seconds, until a loose white dough forms.

Refrigerate the fat dough for 30 minutes. While this is chilling, you can make the meat doughs.

In a food processor, puree the tofu, water, white miso, tomato paste, apple cider vinegar, olive oil, and molasses for 90 seconds.

Add the vital wheat gluten, tapioca starch, mushroom powder, nutritional yeast, garlic powder, red yeast rice powder, beet powder, white pepper, ground nutmeg, and salt. Process for another 90 seconds, until a thick, stringy dough forms.

Remove ⅓ of the meat dough and set it aside in a medium bowl. This is your lighter pink meat dough.

Add the additional beet powder and red yeast rice powder from the "Deeper Red Meat" list to the meat dough left in the food processor. Process for 60 seconds.

Divide and squeeze and stretch the doughs into ropes, each about 12 inches (30 cm) long: the red meat dough into 3 strands, the pink meat dough into 2 strands, and the fat dough into 3 strands. It’s ok if the fat dough comes apart a little at this stage. Not a problem.

Lay the ropes side by side in this order: pink meat, fat, red meat, pink meat, fat, pink meat, red meat, fat. Twist and stretch the whole bundle 4-6 full turns.

Fold the bundle of twisted ropes in half, squeeze and stretch it again, and twist 4-5 more turns. Then fold it in half once more, giving it a final couple of twists to hold it together in a long log shape.

Lightly oil a large sheet of parchment paper and wrap the seitan in it. Wrap that package tightly in aluminum foil, shaping it into a log no thicker than 4 inches (10 cm).

Preheat your oven to 325°F (165°C).

Bake the wrapped seitan for 70 minutes, until somewhat firm to the touch from the outside.

Unwrap the seitan and brush it all over with the olive oil from the "Herb crust" list.

In a small bowl, mix the black pepper, rosemary, thyme, and ground fennel seed. Press the herb mixture firmly onto the top and sides of the seitan. Return to the oven to bake for 15 more minutes.

Place the seitan in a container and refrigerate for at least 2 hours.

Slice it cold, as thin as your slicer allows, about 1/16 inch (1.5 mm) and then drizzle with extra virgin olive oil to taste before serving.