Add the ingredients to a blender. Drain and rinse the tofu. Pat it dry very well with kitchen paper towels. Add it to a high-speed blender. Add the drained white navy beans, water, oil, onion powder, white miso, salt, garlic powder, ground white pepper, and baking soda as well.

Blend until smooth. Blend on high speed for 20-30 seconds or until the mixture is smooth and creamy.

Transfer the wet mixture to the bowl of a stand mixer fitted with the dough hook. Add the vital wheat gluten and all-purpose flour.

Knead. Knead on Speed 2 for about 10 minutes. At first, it will look very wet, which is normal. Keep kneading, it will develop a stretchy and fibrous texture.

Divide the dough. Divide the dough into two balls and shape each ball into a 5-inch (13cm) long log.

Wrap. Wrap each loaf in a sheet of parchment paper. Next, wrap each loaf very tightly in a layer of aluminum foil. Wrap in a second layer of aluminum.

There are two ways to cook the seitan. You can steam it or pressure cook in an Instant Pot.

Steaming Method: Place the loaves in a bamboo steamer basket and place the basket on top of a pot of boiling water over medium heat. Steam for 1 hour and 15 minutes. Check after 30 minutes to ensure there is still enough water in the pot.Remove from heat and let cool completely.

Instant Pot Method: Fill the Instant Pot with cold water to the ⅔ (about 3 liters). Place the seitan logs in the pressure cooker. The logs will be submerged in water. Pressure cook for 30 minutes.After 30 minutes, release the pressure. Carefully remove the seitan rolls from the cooker and let them cool completely.

Refrigerate the loaves for at least 4 hours, preferably overnight before shredding them into pieces.

You can now use this vegan chicken in any recipe! I recommend preparing a marinade before stir-frying or baking to add more flavor.

The chicken will keep in the refrigerator for up to 5 days.