Directions: |
Directions:1) Preheat oven to 350 degrees
2) 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.
3) 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.
4) 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, flattened out shaped with the dough. Cut the dough into 8 triangles. Using your hands, form the triangles into a chicken breast shape.
5) Line a baking sheet in parchment paper or foil, spray with oil. Evenly space out the seitan chicken pieces, making sure they are not touching. They will expand as they bake. Spray or brush the tops with oil, and give them a sprinkle with any seasoning you like (poultry seasoning and/or sage work well). Tightly cover the entire pan in foil, tucking the edges tightly around the edges of the pan. We want the seitan to steam inside the pan. Place the pan on the middle rack of the oven and bake for 20 minutes.
6) Open up the foil, and allow the seitan chicken to bake for another 10 minutes uncovered. These chicken seitan pieces are thin, if you know your oven cooks hot or the temp is off, you may need to adjust your cook time by 5-10 minutes. If the seitan overcooks it tends to form tiny holes that look like bread. That is often an indication you oven temp is off, and you may need an oven thermometer to check the actual temp.
7) Let the seitan cool at room temp and then transfer to the fridge for about 6 hours to rest. Seitan requires a nice long rest to firm up and achieve a more meaty texture. The longer you can let it rest, the better! |
This recipe for Chick'n Breasts is from