Preparation

• Drain tofu and wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
  Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
  
  Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the chicken like you would a pie, into 6 pieces.
  With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
  
  To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through.
  While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
  
  When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer.
  
  Marinade:
  
  The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.
  Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.