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Close-up shot of a shiny black skillet on the white marble cooktop, holding the chilled vegan chicken tenders, ready to be seasoned and cooked. Their texture appears firm, with an even golden hue, perfect for pan-frying, grilling, breading, or slicing.

Vegan Chicken Tenders Recipe

These vegan seitan tenders are made from a combination of tofu and vital wheat gluten, steamed to perfection, and chilled for the best texture. They’re versatile and can be cooked in many ways.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine vegan
Servings 6
Calories 159 kcal

Equipment

  • Food processor (optional)
  • Large bowl (if not using food processor)
  • Steamer Basket
  • Large pot
  • Instant-read thermometer (optional)
  • Airtight container

Ingredients
  

  • 1 ½ cups vital wheat gluten plus more for dusting
  • 1 block 10.6oz/ 300g soft or silken tofu, (1 ¼ cups)
  • 2 tablespoons water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon onion powder
  • 2 teaspoons vegetable broth powder vegetable instant stock mix powder, or 1 vegetable bouillon cube
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Instructions
 

  • In a food processor, pulse vital wheat gluten, tofu, water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt until the dough forms a ball.
    Close-up shot of a shiny black skillet on the white marble cooktop, filled with a mixture of silken tofu, vital wheat gluten, water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt. The ingredients are blending into a smooth doughy ball with a consistent texture.
  • Alternatively, mash tofu with a potato masher, then mix in the rest of the ingredients. Stir in vital wheat gluten to form dough.
    Close-up shot of a shiny black skillet on the white marble cooktop, showcasing mashed silken tofu being combined with vital wheat gluten and powdered spices. The ingredients are forming into a cohesive doughy mixture.
  • Dust a clean surface with vital wheat gluten, then shape dough into 6 ovals, each about 5" x 6".
    Close-up shot of a shiny black skillet on the white marble cooktop, dusted with vital wheat gluten, with the dough being shaped into six oval patties, each approximately 5 inches by 6 inches. The dough looks firm and evenly formed.
  • In a large pot with a steamer basket, bring water to a gentle simmer. Grease the steamer basket and place tenders inside.
    Close-up shot of a shiny black skillet on the white marble cooktop, next to the stainless steel pot with the steamer basket inside containing the dough ovals. Steam is rising gently as the water simmers, cooking the tenders evenly.
  • Cover and steam for 25 minutes, flipping halfway, until internal temperature reaches at least 160°F (71°C).
  • Let tenders cool and chill in the fridge for at least 1 hour or up to 3-4 days.
  • Once chilled, season and cook tenders as desired—pan-fry, grill, bread, or slice for various dishes.
    Close-up shot of a shiny black skillet on the white marble cooktop, holding the chilled vegan chicken tenders, ready to be seasoned and cooked. Their texture appears firm, with an even golden hue, perfect for pan-frying, grilling, breading, or slicing.