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.
Ingredients
Tofu Seitan Base
- 400 g extra firm tofu drained and pressed
- 1 cup veggie broth
- 2 tablespoon nutritional yeast
- 2 tablespoon canola oil
- 1 teaspoon white miso paste
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon tahini
- 1 ½ cups vital wheat gluten
Broth for Simmering
- 4 cups veggie broth
- water as needed to cover
Optional Final Pan-Fry (recommended)
- 1 tablespoon olive oil
- 1 small garlic clove finely minced
Garnish
- squeeze of lemon juice
- freshly cracked black pepper
- pinch of vegan parmesan or nutritional yeast
Instructions
Prep the tofu
- Freeze the whole tofu block (in its packaging) at least overnight. Thaw completely in the fridge overnight or microwave gently to speed it up. You can microwave for 2–3 mins to soften it more quickly and help release water. Press between two plates or use a tofu press for at least 15–30 minutes. This removes excess water and improves chewiness.
Make the dough
- In a food processor or blender, combine: tofu, broth, oil, miso paste, Dijon, nutritional yeast, onion powder, garlic powder, lemon zest, herbs, salt, and pepper. Blend until smooth.
- Transfer mixture to a bowl. Stir in 1 cup of vital wheat gluten. Add the remaining ½ cup and knead for about 1 minute until a firm, stretchy dough forms. Let rest for 10–15 minutes.
Shape and knot
- Roll into a long rope about 6 cm thick and 70 cm long. Fold in half, twist, and knot into a chunky coil. This gives you fibrous strands once cooked.
Simmer in broth
- Place the knot in a large pot. Cover with broth (add extra water if needed). You don't need to fully cover the dough as you will flip it. Bring to a boil, then reduce to medium-low and simmer covered for 35 minutes, flipping halfway. Then let it cool in the pot for 30 minutes — this makes it juicy and easier to shred.
Shred and season
- Remove from broth, place on a board, and shred with forks into long, chicken-like strips.
Optional but recommended: Pan-fry
- Heat olive oil in a skillet over medium. Add minced garlic, sauté for 30 seconds, then toss in shredded seitan. Add a splash of lemon juice, some black pepper, and a pinch of nutritional yeast or vegan parm. Sear for 2–3 minutes until golden edges appear.
Tried this recipe?Let us know how it was!