easy, healthy & delicious!
THE PICKY EATER
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.
Shape the dough into patties, place on a large baking dish
Pour over vegan chicken stock. Cover & bake for 1 hour, turning the chicken cutlets over at the 30-minute mark.
Make the brine & place the patties into the bag to marinate for 2 hours!
Whisk the flour & spices together in a dish.
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!
Fry each patty until golden brown & crispy – about 5 minutes.
Serve the patties warm on your burger bun of choice, with lettuce, tomato & mayo.