- 9 ounces (250g) firm tofu
- 1 20-ounce can young green jackfruit
- 2/3 cup (157ml) water
- 2 tbsp (30ml) oil
- 3/4 tsp salt
- 3/4 tsp onion powder
- 1 and 1/4 cup (140g) vital wheat gluten
- 2 tbsp (16g) all-purpose flour
- Drain and rinse the tofu, and add it to a high-speed blender. Drain and rinse the young jackfruit, remove the hardcore parts and discard. Add the jackfruit to the blender.
- Add the water, oil, salt, and onion powder to the blender and blend on high speed for about 30 seconds, or until very smooth.
- Transfer the wet mixture to the bowl of a stand mixer fitted with the flat beater/paddle. Add the vital wheat gluten and all-purpose flour. Knead on speed 2 for about 5 minutes.
- Once it’s starting to look like a dough, replace the flat beater with the dough hook and keep kneading on speed 2 for at least 20 minutes. This may seem like a long time but it’s essential to get a very fibrous texture. Make sure you stay near the stand mixer as it will probably move. The dough will be soft and slightly sticky, this is normal.
- Once the dough has a fibrous texture, divide it into two balls.
- Shape the balls into a roll and wrap tightly in aluminum foil. Wrap in a second layer of foil.
- Fill a pressure cooker (or Instant Pot) with cold water to the 2/3 (about 3 liters). Place the seitan rolls in the pressure cooker.
- If using a pressure cooker: heat over medium heat, once it is under pressure, cook for 30 minutes. If using an Instant Pot: set to Manual Pressure Cook and set the time to 30 minutes.
- After 30 minutes, release the pressure. Carefully remove the seitan rolls from the cooker and let them cool completely.
- Once cold, remove the rolls from the aluminum foil, transfer to a plate and cover with plastic film. Refrigerate for at least 4 hours.
- Next, using your hands, shred/pull the seitan chicken into bite-size pieces (or larger pieces!). You can now use it in any recipe! I recommend preparing a marinade before stir-frying or baking to add more flavor.
- Chick’n will keep in the refrigerator for up to 3 days.
Olive oil & Thyme: Combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp salt, and 1 clove of garlic minced in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
Coconut Yogurt Curry: Combine 1/4 cup coconut yogurt, 1 tbsp lime juice, 2 tsp maple syrup, 1 tsp curry powder, 1/4 tsp chili, and 1/4 tsp salt in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
Teriyaki: Combine 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp white rice vinegar, 1 glove of garlic, and 1 tsp sesame oil in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
- Serving Size: 1 (about 100g)
- Calories: 156
- Sugar: 0.2g
- Fat: 5.7g
- Carbohydrates: 7.9g
- Fiber: 1.8g
- Protein: 18.7g