The BEST Vegan Chicken

This is the best vegan chicken recipe! It's made of tofu and seitan, flavorful, meaty, high in protein, and perfect for grilling and frying.

I thought I would never be able to make a vegan alternative to chicken and that it would be a hard recipe to prepare, but I was wrong as it's actually a pretty easy recipe and it turns out super delicious.

One thing I really wanted it to have was a good amount of good-quality plant-based protein, so that's why I decided to use tofu. This vegan chicken has 22 grams of protein per serving, which it's awesome!

This recipe is perfect for Veganuary, to make recipes that call for real chicken for the Holidays, but also for everyday cooking. I'm sure it will become a staple in your kitchen!

It was inspired by my vegan turkey recipe and is perfect served alongside vegan mashed potatoes or vegan scalloped potatoes.

🧾 Ingredients

• Firm tofu: I've only used firm tofu to make this recipe, but I guess other types like extra firm or silken should work.
• Nutritional yeast.
• Garlic powder and onion powder: add flavor to the chicken.
• Chicken seasoning: homemade or store-bought. That helps to get that "real chicken" flavor.
• Salt: I used ionized salt, but any salt will do.
• Vegan chicken or vegetable stock: vegan chicken stock is the best choice for this recipe, but vegetable stock will also work.
• Vital wheat gluten: this is one of the main ingredients, so I'm afraid it can't be replaced.
• Extra virgin olive oil or vegan butter: both are great options, but I prefer extra virgin olive oil and it's a healthier alternative to vegan butter as well.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Step 1: Add all the vegan chicken ingredients except the vital wheat gluten to a high-speed blender and blend until smooth. Set aside.

Step 2: Transfer to a large bowl and add the vital wheat gluten. Mix until well combined. You don’t need to knead the dough, just mix until well combined.

Step 3: Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture, it will just make your chicken more beautiful.

Step 4: Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces, and wrap them in aluminum foil loosely, as they will expand while cooking.

Step 5: Steam for 30 minutes. If you don’t want to use aluminum foil or steam the chicken, read the notes on the recipe card.

Step 6: Let the pieces cool down for a few minutes so you don’t burn your hands. Unwrap them from the foil and cut each piece lengthways down the middle so that you have 8 pieces.

Step 7: Sprinkle the extra chicken seasoning onto the fillets and rub them in with your hands.

Step 8: Heat the olive oil or vegan butter in a skillet and cook the fillets over medium-high heat until golden brown on both sides. Then serve immediately with some lemon wedges.

📋 Substitutions & variations

• If you can’t find nutritional yeast in your area, use brewer's yeast instead (keep in mind some brands are so bitter), or omit it (you may need to add more vital wheat gluten, though).
• I find the combination of garlic and onion powder works really well, but you could use only one of them if you want.
• Chicken seasoning can be replaced with poultry seasoning. You could also add other spices or herbs you have on hand instead.
• I’ve only made this recipe using tofu, but if you can’t eat soy, try to use chickpeas, beans, or any other legumes instead. Adjust the amount of vital wheat gluten if needed.
• Try to marinate the chicken to get different and more intense flavors.
• Some marinade ideas are teriyaki sauce, BBQ sauce, or a combination of coconut yogurt, lemon juice, and curry powder. Let it marinate for at least 1 hour, ideally overnight.

🍽 Equipment

To make this recipe you'll need:

• Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
• A high-speed blender.
• A large bowl and a wooden spoon.
• A cutting board and a knife.
• Aluminum foil.
• A large pot with a steamer basket.
• A skillet for cooking the chicken fillets.

❄️ Storage

• Refrigerator: store it in an airtight container in the refrigerator for a week.
• Freezer: store it in an airtight container or a freezer-friendly bag in the freezer for up to 6 months.
• Thaw: to thaw, transfer it into the refrigerator 1 or 2 days before eating it.
• Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some extra virgin olive oil or vegan butter if needed.

💭 Expert tips

• I never press my tofu, but you can if you want. You can also pat it dry very well with kitchen paper towels.
• Don't want to use aluminum foil or steam the chicken? Just simmer partially covered for 1 hour in some stock.
• You can see the step-by-step photos and video about how to cook it without foil and simmering instead of steaming in this post.
• You can let the ball rest for 10-20 minutes in a large bowl covered with a kitchen towel, but that's not necessary. That way your ball will be less sticky.
• Keep in mind it will expand while cooking, so use a large pot.
• I find this recipe is more precise if you use a measuring cup as the weight of the vital wheat gluten may vary from one brand to another.
• You can also use a scale and add more or less stock if needed.
• Feel free to cut the recipe in half or double the ingredients if you want.

❓Recipe FAQs

🥓 More vegan meat recipes

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📖 Recipe

The BEST Vegan Chicken

This is the best vegan chicken recipe! It's made of tofu and vital wheat gluten, flavorful, meaty, high in protein, and perfect for grilling and frying.

5 from 3 votes

PRINT PIN RATE

Course: How to, Main Dish

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 fillets

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

For the vegan chicken:

• ▢ 12 ounces firm tofu, drained and rinsed
• ▢ 2 tablespoons nutritional yeast
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons chicken seasoning
• ▢ 1 teaspoon salt
• ▢ ¾ cup vegan chicken stock, or vegetable stock
• ▢ 1 and ½ cups vital wheat gluten

For cooking:

• ▢ 2 tablespoons extra virgin olive oil or vegan butter
• ▢ 1-2 teaspoon chicken seasoning, to rub into fillets

Cook ModePrevent your screen from going dark

Instructions

• Add all the vegan chicken ingredients except the vital wheat gluten to a high-speed blender and blend until smooth. Set aside.
• Transfer to a large bowl and add the vital wheat gluten. Mix until well combined. You don’t need to knead the dough, just mix until well combined.
• Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture, it will just make your chicken more beautiful.
• Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces, and wrap them in aluminum foil loosely, as they will expand while cooking.
• Steam for 30 minutes. If you don’t want to use aluminum foil or steam the chicken, read the notes below.
• Let the pieces cool down for a few minutes so you don’t burn your hands. Unwrap them from the foil and cut each piece lengthways down the middle so that you have 8 pieces.
• Sprinkle the extra chicken seasoning onto the fillets and rub them in with your hands.
• Heat the olive oil or vegan butter in a skillet and cook the fillets over medium-high heat until golden brown on both sides.
• Serve immediately with some lemon wedges.

Video

Notes

Substitutions:

• Don't want to use aluminum foil or steam the chicken? Just simmer partially covered for 1 hour in some stock.
• You can see the step-by-step photos and video about how to cook it without foil and simmering instead of steaming in this post.
• If you can’t find nutritional yeast, use brewer's yeast instead (keep in mind some brands are so bitter), or omit it (you may need to add more vital wheat gluten, though).
• I find the combination of garlic and onion powder works really well, but you could use only one of them if you want.
• Chicken seasoning can be replaced with poultry seasoning. You could also add other spices or herbs you have on hand instead.
• I’ve only made this recipe using tofu, but if you can’t eat soy, try to use chickpeas, beans, or any other legumes instead. Adjust the amount of vital wheat gluten if needed.

Storage:

• Refrigerator: store it in an airtight container in the refrigerator for a week.
• Freezer: store it in an airtight container or a freezer-friendly bag in the freezer for up to 6 months.
• Thaw: to thaw, transfer it into the refrigerator 1 or 2 days before eating it.
• Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some extra virgin olive oil or vegan butter if needed.

Nutrition

Serving: 1fillet | Calories: 165kcal | Carbohydrates: 7g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 388mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 73IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 2mg

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