Best Vegan Chicken (Baked Seitan)
, Makes 4 seitan fillets
Tofu-and-miso seitan dough, shaped into fillets, steam-baked covered, then browned at high heat.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepOil a 9x13-inch / 23x33 cm glass or ceramic baking dish | |||||||||
| 235 g super firm tofu, drained | Blend wet ingredients until smooth | Add gluten gradually, form dough ball | Knead in processor 2-3 min | Divide into 4, shape ¾-1 in fillets | Coat in oil, add water, cover with foil | Bake 350°F / 175°C, 30 min | Flip, add water, bake 20 min more | Rub, bake 425°F / 220°C, 10-15 min | Rest 10 min, slice or serve |
| 23 g white miso paste | |||||||||
| 4 g garlic powder | |||||||||
| 4 g onion powder | |||||||||
| 1/4 tsp poultry seasoning | |||||||||
| 14 g olive oil | |||||||||
| 2 g salt | |||||||||
| 120 ml water (for the dough) | |||||||||
| 100 g vital wheat gluten (3/4 cup + 2 tbsp) | |||||||||
| 30 ml neutral oil (for the dish) | |||||||||
| 30 ml water (for the dish, at the start) | |||||||||
| 30 ml water (for the dish, after flipping) | |||||||||
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