Seitan fried ‘chicken’
First we make the Seitan dough. If you don’t like seitan, you can follow the same recipe using cubes of tofu. If you use tofu, skip to step 7.
Step 1: Blend together the tofu, soy milk and soy sauce.
Step 2: In a large bowl add the vital wheat gluten, flour, salt, garlic powder, onion powder and dried sage, mix together with a wooden spoon.
Step 3: Add the blended wet ingredients to the bowl and stir until a dough starts to form
Step 4: Remove the dough from the bowl and begin to knead the dough on a hard surface. You’ll must knead the dough for at least 5-10 minutes, or it will be a spongy texture. I like to pound the dough.
Step 5: When you finish kneading the dough, break off about 6-8 pieces, and flatten them out into ‘fillet’ shapes. Let it these pieces sit for 10 minutes while you prepare the broth.
Next we will prepare the broth. A good broth is the key to good, flavourful seitan, never skip the broth, as this is the most important part in the cooking process.
Step 6: In a large pot add your vegetable stock, onion, salt and pepper and bring to a boil, and then reduce to a medium heat before adding the seitan pieces. Make sure the broth does not boil, but keep it at a medium heat to simmer for 1 hour.
Step 7: Now we will prepare the ‘buttermilk’. As I mentioned you can use ONE of the following: 500ml coconut cream, 1 block silken tofu or 500ml soy milk + juice of one lemon. In this recipe I have used silken tofu which I have mashed into a paste with a fork in a large mixing bowl.
Step 8: Prepare your coating by mixing the flour, herbs and spices in a bowl.
Step 9: Remove your seitan pieces from the broth and let them cool for 10-15 minutes. You can also leave them in the fridge overnight to fry the next day.
Step 10: Fully submerge all your seitan pieces in the ‘buttermilk’, and one by one, evenly coat each piece in the flour mix.
Step 11: In a large frying pan, add ½ a cup of vegetable oil on a high heat. There are a few choices for the frying method here, you can deep fry or even bake the pieces in the oven for an oil free option. I like to shallow fry as it gets a nice crispy result, without using litres of oil.
Step 12: Add all your coated seitan pieces to the pan and cook until golden on each side. This is roughly 2-3 minutes on each side, or longer if needed.
Lastly, remove all your seitan pieces from the pan, and serve with salads of your choice. Coleslaw is a great option, especially with some pickles. Or you can do a classic potato and gravy combo. Enjoy!
This recipe serves 2-3 people, but you can multiply the recipe easily to feed more!
1 cup tofu
½ cup soy milk
1 tbsp soy sauce
1 tbsp dried sage
1 tbsp onion powder
1 tbsp garlic powder
1 cup of Vital Wheat Gluten
¼ cup flour
1 tsp salt
1 litre vegetable stock
1 onion quartered
T tbsp thyme
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Onion powder
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp pepper
Choose ONE of the following options:
500ml coconut cream
1 block silken tofu, mashed
500ml soy milk + juice of one lemon
½ cup of vegetable oil for frying