For the vegan chicken:
- 12 oz firm tofu (340 g)
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chicken seasoning
- 1 tsp salt
- ¾ cup vegan chicken stock (180 ml)
- 1 and ½ cups vital wheat gluten (180 g)
- Extra virgin olive oil or vegan butter
- Chicken seasoning to taste
- Add all the vegan chicken ingredients except the vital wheat gluten to a 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, that’s all.
- 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 vegan chicken more beautiful. You can let the ball rest for 10-20 minutes covered, but that’s not necessary.
- Transfer the ball to a cutting board and flatten it out, then cut into 4 pieces. Wrap them in aluminum foil loosely, as they will expand while cooking. Steam for 20-30 minutes (I usually steam my vegan chicken for 30 minutes or so). If you don’t want to use aluminum foil or don’t have a steamer, 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 some chicken seasoning onto the vegan chicken fillets and rub in with your hands.
- Heat some extra virgin olive oil or some vegan butter in a skillet and cook the vegan chicken fillets over medium-high heat until golden brown for both sides.
- Serve immediately with some lemon wedges, a sauce like vegan mayo, or a side of roasted red peppers, veggie stir fry, breakfast potatoes, or even vegan mac and cheese.
- Keep the leftovers in a sealed container in the fridge for up to 7 days or in the freezer for up to 6 months. To thaw, transfer it into the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.
- If you don’t want to use aluminum foil or don’t have a steamer, you could just simmer partially covered for 1 hour in some vegetable stock. You can see the picture and video about how to cook the seitan this way in this seitan recipe.
- If you can’t find nutritional yeast in your area, just omit it.
- Feel free to add any spices or herbs you like.
- You could also use poultry seasoning or Italian seasoning instead of chicken seasoning.
- Vegan chicken stock is the best choice for this recipe, but vegetable stock will also work.
- I’ve only made this recipe using tofu, but if you can’t eat soy, you could use chickpeas, beans, or any other legumes instead. Just change the amount of vital wheat gluten if needed.
- Nutritional info has been calculated without the oil and the chicken seasoning used for cooking.
- Serving Size: 1 vegan chicken fillet
- Calories: 167
- Sugar: 0.6 g
- Sodium: 2029 mg
- Fat: 2.3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 14.2 g
- Fiber: 1.1 g
- Protein: 22.1 g