In a large bowl, whisk the 2 cups vital wheat gluten with the 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and 1 tablespoon chicken seasoning until they’re completely combined.
In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tablespoon no chicken bouillon paste, and 1 tablespoon vegan Worcestershire sauce until the tofu breaks down into small pieces.
Stir the wet ingredients into the dry and when it forms a ball.
On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don’t want water to touch the cutlets. Bring the water to a boil.
Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don’t stick together.
Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
TO GRILL THE VEGAN CHIK’N BREASTS
Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they’re heated through.
Layer on our homemade BBQ sauce for added flavor.