Vegan Chicken Sandwich in 45 Minutes

Instructions:

1. Mash the tofu. In a large bowl, mash the 125g silken tofu until no large lumps remain.
2. Mix the wet base. Stir in 60ml cold broth and 5ml apple cider vinegar to the tofu.
3. Combine dry ingredients. Add 150g vital wheat gluten, 15g nutritional yeast, 5g onion powder, 5g garlic powder, and 3g poultry seasoning.
4. Knead the dough. Bring the mixture together with your hands and knead for about 2 minutes until it feels like soft, stretchy elastic.
5. Shape the patties. Divide into 4 equal pieces and flatten them into 1cm thick rounds.
6. Prep the wash. In one shallow dish, mix 240ml soy milk with a splash of vinegar. In another, whisk 125g flour, 16g cornstarch, and spices.
7. Apply the double dredge. Dip each patty in the dry mix, then the wet, then the dry again until completely coated and shaggy.
8. Air fry. Place in the air fryer basket, spray generously with oil, and cook at 190°C for 10 minutes.
9. Flip and repeat. Flip the patties, spray again, and cook for another 10 minutes until deep golden brown and sounding hollow when tapped.
10. Assemble the sandwich. Toast your buns, spread 15g mayo on each, and stack with lettuce, tomato, pickles, and your hot chicken patty.