Seitan Chicken

1 block extra firm high protein tofu (14oz -16oz block)

1 cup vital wheat gluten

1/2-3/4 cups water

1/4 cup nutritional yeast

2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)

2 tablespoons tapioca starch or corn starch

2 teaspoons onion powder

1-2 teaspoons garlic powder

2 teaspoons poultry seasoning

1 tablespoon No Chicken Better Than Bouillon

1 teaspoon liquid smoke

1 teaspoon salt optional if you feel like the bouillon is not salty enough

Note: to use regular extra firm tofu. Press for several hours and reduce water to 1/2 cup. Press for only 20 minutes and reduce water to 1/4 cup. Or try not pressing and no water, which is unconfirmed. If too wet can add a little VWG.

Notes: try lowering oven temp; or IP for 1 hour.

Preheat oven to 350 degrees

Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.

Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough.

Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have.

Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.

Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes.

Remove finished “chicken” breast and let cool at room temp. Seal the foil back up and place the “chicken” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.

Once the “chicken” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.