In a high-speed blender or food processor, combine tofu, plant milk, apple cider vinegar, sugar, and olive oil. Blend until completely smooth.

Pour out 3/4 cup of the white mixture and set it aside for the red dough.

Add the 1/2 cup vital wheat gluten to the remaining white base in the blender. Process until a soft dough forms.
If too dry, add a splash of warm water (1-2 teaspoons).

To the reserved 3/4 cup of white mixture, add vegan red wine, beetroot juice or powder, nutritional yeast, mustard seed, garlic powder, onion powder, black pepper, smoked paprika, coriander, and cayenne. Blend until smooth.

Add the 1 1/2 cups vital wheat gluten. Mix or knead until cohesive and springy.
Add 1–2 tablespoons warm water only if needed.

Tear both doughs into chunks. Pulse briefly in a food processor to create a marbled effect.
Do not overmix or the colors will blend into one uniform dough.

Alternatively press the red dough into a rectangle about 6X9 inch. Tear the white dough into small chunks and thin strips, then scatter them over the red dough. Gently press to adhere, then roll the dough up tightly from the long side to form a log. Pinch the seam closed and shape into a firm, even cylinder.

Shape the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.

Pressure cooker: high pressure, 1 hour

Steaming: 90 minutes

Baking: 350°F (175°C) for 75 minutes, flipping once

Let the salami cool fully at room temperature, then refrigerate at least 4 hours (overnight for best texture).