Use a tofu substitute to make this addictive crispy fried ‘chicken’. Try this delicious vegan party food with BBQ sauce, or in a bun with salad or coleslaw
Prep:45 mins
Serves 4 – 6
250g firm tofu150ml unsweetened soy milk2 tsp miso paste2 tsp yeast extract1 tsp dried tarragon1 tsp dried sage1 tsp dried thyme1 tsp onion powder2 tsp garlic powder160g wheat gluten40g pea protein or vegan protein powder1.5 litres vegetable stock1 onion, quartered3 garlic cloveshandful parsley stalks300g gram flour350g plain flourvegetable or sunflower oil for frying
STEP 1First, make the seitan. Blitz the tofu, soy milk, miso, yeast extract, tarragon, sage, thyme, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.STEP 2Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once it has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready when the seitan feels springy.STEP 3Pour the veg stock into a pan with the onion, garlic and parsley stalks. Bring to a simmer. Flatten out the seitan to 1cm in thickness, and chop into chicken-breast-sized chunks. Simmer these in the stock for 30 mins, covered with a lid. Allow to cool in the stock. Ideally do this the day before and chill in the fridge. These can also be frozen if you wish.STEP 4Mix the spice coating ingredients in one bowl. Place the gram flour in another and the plain flour in a third. Mix enough water into the gram flour until it has a texture similar to beaten egg. Dip the seitan pieces in the plain flour, shake off the excess, then coat each piece in the gram flour mixture and finally in the panko spice mix.STEP 5In a large frying pan or deep fat fryer, heat the oil to 180C (or until a piece of bread browns in 20 seconds). Once it’s hot, carefully drop in the seitan pieces and cook for 6 mins or so, until they are dark golden brown and crispy. Transfer to kitchen paper to drain off the excess oil and sprinkle with a little salt. Serve in toasted buns with salad or slaw, or alternatively as mock chicken dippers with BBQ sauce.
