Vegan Balsamic Caprese "Chicken"
Easy "chicken" seitan topped with roasted tomatoes, vegan mozzarella and a balsamic reduction.
Servings: 6
Calories: 311kcal
Ingredients
Seitan "Chicken"
- 1 Block(15oz.) Extra firm tofu
- 2 Tablespoons Olive oil
- 2/3 Cup Vegetable broth
- 1/4 Cup Soy sauce
- 1 Cup Vital wheat gluten
- 1 1/3 Cup Panko bread crumbs, vegan
- 2 teaspoons Italian seasoning
- Pinch of Salt and pepper
Balsamic Reduction
- 3/4 Cup Balsamic vinegar
- 1 Tablespoon Agave syrup
Roasted Tomatoes
- 1 Pint Grape tomatoes
- 1 Tablespoon Olive oil
- Pinch of Salt and Pepper
For The Rest
- 1 Cup Vegan Mozzarella, I used Follow your heart and Miyoko's
- 1/3 Cup Fresh basil
- Pasta for serving if desired
Instructions
- Make the seitan first. Squeeze as much liquid out of the block of tofu as you can over the sink. It is okay if it starts to crumble a bit. Now break up the tofu into chunks and add the tofu to a food processor.
- Then pour the olive oil, vegetable broth, and soy sauce into the food processor.
- Next add the vital wheat gluten, panko, Italian seasonings, and a pinch of salt and pepper.
- Process the mixture until it forms a dough ball and is firm and no longer sticky. It may take a few minutes.
- Remove the seitan from the food processor and break into 6 equal pieces. Roll each, then flatten out with your hand to make them look like chicken breast.
- Wrap each piece in parchment paper and put them in a steam basket over a little bit of water.
- Bring the water to a simmer, cover and steam the seitan for 40-50 minutes or until the seitan is firm.
- While the seitan steams make the roasted tomatoes and balsamic reduction.
- Preheat the oven to 400 degrees(F). Toss the tomatoes in the olive oil and a pinch of salt and pepper. Place them on a sheet pan and roast for 10 minutes. Press them down a little with a fork to flatten. Then roast for another 5-7 minutes or until juicy and a little brown. Remove from the oven.
- Start the balsamic reduction. Whisk the balsamic vinegar and the agave together in a small sauce pan. Heat on medium and bring to a simmer. Reduce heat to low and let simmer for 10-15 minutes or until it is nice and thick and coats the back of a spoon. Remove from heat.
- Once the seitan has steamed, remove them from the steamer and unwrap them.
- Increase the heat of the oven to 425 degrees(F).
- Place the pieces of seitan you on a sheet pan lined with parchment paper or a silicone mat. Then top evenly with the roasted tomatoes and the vegan mozzarella.
- Bake for 15-20 minutes or until the seitan has brown a little and the vegan cheese has melted as much as possible.
- Serve immediately topped with fresh basil and drizzled with balsamic reduction. On top of pasta if desired.
Nutrition
Calories: 311kcal | Carbohydrates: 30g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 946mg | Potassium: 302mg | Fiber: 3g | Sugar: 10g | Vitamin A: 794IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 3mg