Ingredients
In a medium mixing bowl whisk together the tofu, chicken broth & worcestershire sauce until well combined & the tofu is in small pieces.
In a separate bowl, whisk the vital wheat gluten, garlic powder, onion powder, nutritional yeast, vegan-friendly chicken seasoning, & salt.
Fold the tofu mixture & the seasoning mixture together to form a dough. Use your hands to make a ball with the dough.
Pour over vegan chicken stock. Cover & bake for 1 hour, turning the chicken cutlets over at the 30-minute mark.
Coat each patty in the flour mixture on all sides. Dip the patty back into the marinade then back into the coating. Repeat with all the patties!
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