Best Vegan Chicken (baked Seitan)

• temps total: 2 minutes

Ingrédients

8 oz super firm tofu , 235g, about ½ a block - drained

1 tbsp white miso paste , 23g

1 tsp garlic powder, 4g

1 tsp onion powder, 4g

¼ tsp poultry seasoning, .5g

1 tbsp olive oil, 14g

½ tsp salt, 2g

½ cup water

100 grams vital wheat gluten, ¾ cup + 2 tbsp (spooned into a measuring cup from the bag and leveled off)

For Cooking

2 tbsp neutral oil

¼ cup water, divided

Instructions

Preheat oven to 350°F (175°C).

Blend wet ingredients: Add everything except the vital wheat gluten to a food processor. Blend until completely smooth.

8 oz super firm tofu,1 tbsp white miso paste,1 tsp garlic powder,1 tsp onion powder,¼ tsp poultry seasoning,1 tbsp olive oil,½ tsp salt,½ cup water

Add vital wheat gluten: With the processor running, add the vital wheat gluten one spoonful at a time through the chute until a dough ball forms.

100 grams vital wheat gluten

Knead in food processor: Run the food processor for 2–3 minutes to knead the dough ball, until it is smooth, soft and stretchy. The seitan dough should be able to be stretched thin without tearing (passes the windowpane test).

Shape the seitan: Form the dough into a ball, then divide into 4 equal pieces. Shape each into fillets about ¾–1 inch (2–2.5 cm) thick.

Prepare the dish: Oil a 9x13-inch (23x33 cm) glass or ceramic baking dish. Place the fillets inside and coat all sides with oil. Add 2 tablespoons of water to the pan, then cover tightly with foil.

2 tbsp neutral oil,¼ cup water

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