Shredded Rotisserie Vegan Chicken

Meet your new favourite plant-based protein: shredded rotisserie vegan chicken. This chewy, flavourful seitan is made from tofu and vital wheat gluten and is perfect for tossing into Caesar salads, wraps, or rice bowls.

Looking for more plant-based protein-rich meals? These are some of my favourites:

• Tofu Shawarma
• Marry Me Tofu
• Best Vegan Cheeseburger
• Vegan Schnitzel 
• Sheet-Pan Gochujang Tofu 
• Crispy Tofu with Creamy Dill Sauce
• Panini Vegan Meatball Sub 

I love this shredded chicken tofu because it’s ridiculously high in protein, super customisable, and honestly just really fun to make. Look, let’s preface this by saying it’s not quick. It’s the kind of mock meat you make when you have time. But, it’s a great alternative for those days when you want something meaty but totally plant-based. And you really can’t buy anything that comes close to this. Freezing the tofu gives it an amazing texture, and once it’s shredded and pan-fried, it’s golden and crispy around the edges but juicy inside. You don’t have to pan-fry it, but I prefer the texture and colour that I get when it’s fried.

The ingredients are pretty much pantry staples for vegans (vital wheat gluten? – a staple when you’re plant-based lol), and once you’ve done it once or twice, the process becomes second nature. Plus, it stores really well so you can prep it in advance. The seitan gives you that chewy, pulled chicken vibe that’s hard to find with other vegan proteins. It’s budget-friendly, fun, and gives you that satisfying bite without any actual chicken involved.

It’s amazing in meal prep bowls, and the flavour can easily adapt to any sauce or cuisine. I used it in my Caesar Salad, and it was so delicious, but it’s so versatile and would taste delicious in a wide variety of dishes, depending on the sauce or seasoning used.

Main Ingredients & Why We Use Them

• Tofu – Freezing and pressing improves the texture, giving it a meatier bite.
• Veggie broth – Adds umami depth and extra salty flavour.
• Nutritional yeast – Gives a cheesy, nutty, umami punch.
• Canola oil – Adds richness and helps create a smooth dough. Please, don’t be scared of seed oils.
• White miso paste – Provides a fermented depth and saltiness.
• Dijon mustard – Adds tang and complexity.
• Onion powder & garlic powder – For classic savoury, aromatic notes.
• Lemon zest – Lifts the flavour and adds a bright twist.
• Paprika – Gives a subtle smoky warmth.
• Tahini – Adds fat and richness to help bind and flavour.
• Vital wheat gluten – The magic ingredient for structure and that chewy, chicken-like texture. This is the one I use, I have trouble finding it in the supermarket, but hopefully in time we’ll be able to buy it off the shelf.

Shredded Vegan Chicken Ingredients

How to Make It

Start by freezing your tofu (ideally overnight) then thawing and pressing it to get out the water. Blitz it in your food processor with all the flavourings until smooth, then stir in the vital wheat gluten. Knead for just a minute, then let it rest for 10 minutes.

Shape it into a long strand around 70cm long by 6cm wide. Then fold it in half, twist it and then roll into a knot; this gives you those fibrous strands later. Don’t stress about making it perfect.

Simmer gently in vegan broth for around 35 minutes and let it cool in the pot. Don’t stress if it comes apart or looks too “soggy” in the pot, it’ll firm up later. Once it’s cool, shred with forks. Optionally (but recommended), pan-fry with olive oil, garlic, and lemon for golden crispy edges. This gives it a nicer texture, I find it’s a bit too chewy without a quick pan fry.

Variations and Substitutes

You can switch up the broth for any vegetable stock or even miso broth to suit your flavor profile. Don’t have miso? A splash of soy sauce can work. Want it spicier? Toss in some chili flakes or cayenne. You can also try steaming instead of soaking in broth.

Equipment

I use my Ninja Food Processor for blending the tofu base—it’s super affordable at around $150 AUD and makes the job fast and smooth. You can use a high-speed blender too, but be careful to pulse rather than puree. You definitely want a food processor for this recipe to get everything smooth and cohesive.

How to Serve It

I made this for my Caesar Salad, but it’s also incredible in wraps, tacos, or grain bowls. You could add it into my Giant Rainbow Rice Paper Rolls, use it as a protein source for my Chickpea Curry or throw it into my Maroulosalata Greek Salad.

How to Store It

Once cooled, store the shredded tofu in an airtight container in the fridge for up to 5 days. It also freezes well—just reheat in a skillet until golden again.

How to Make It