Vegan Christmas Recipes Episode 8: Tofu Chicken Breasts

For the whole Vegan Christmas Recipe list, click here 

Preparation Time: 10 minutes

Cooking Time: 60 minutes

How many days before Christmas can this be prepared/made: 3 days

For those that want an alternative to seitan, the gluten free amongst us or just those that don’t want to serve something called seitan on Christmas day (lol), this is a great tofu recipe.

It is my take on an EXCELLENT recipe from Ann Gentry, the founder and owner of ‘Real Food Daily’- one of my favourite restaurants in the World.

My version will appeal to the UK palate more though I think.

Make sure you really pack these tight as they can crumble when cooking. You have to totally solidify them in your hands first. If the gluten free thing doesn’t bother you, some flour can help with this or even some gluten free flour may help.

My tip – make extra and then if you want to on the following days after Christmas, crumble them in a pan for one of the best scrambled tofu’s you will ever eat.


Serves 4


  • 500g firm tofu, drained and pressed
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 250ml chicken style stock (vegan)
  • 4 tablespoons miso
  • 2 tablespoons dijon mustard
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon chicken salt (poultry seasoning) – just use salt if you can’t find chicken salt
  • 1 teaspoon pepper


Cook it:

  1. Preheat oven to 180 degrees celsius
  2. Heat a large sauté pan over a medium heat and add 2 tablespoons of oil
  3. Add the onion and fry for 6 – 8 minutes, until translucent
  4. Meanwhile, shred the pressed tofu in the shredder attachment of your food processor and add to the pan with the onions, as well as all the herbs and spices. Fry for 6 minutes, stirring regularly
  5. Add the chicken style stock and fry until the liquid has completely evaporated, about 5 minutes
  6. Transfer to a large bowl and leave until it is cool enough to handle
  7. Meanwhile, add the miso and mustard and stir until totally combined
  8. When the tofu mixture is cool enough to handle, add the miso mix to the bowl and using your hands, REALLY scrunch together and make sure everything is combined well
  9. Using about a cup of the mixture for each, mould into a chicken/turkey breast shape. You really want to press the mixture firmly, otherwise it will crumble. If you want to, a tablespoon or two of flour at the final mixing stage will help it hold together, but if you apply enough pressure, it will stick together just fine
  10. Brush a tablespoon of olive oil onto a baking tray and bake for around 40 minutes
  11. Get it into ya!

Recommended Tunes:

Christmas “The Collection”

Time to stop being a miserable git. It’s Christmas. Carols are not my thing but Christmas songs are excellent! Ha

This album won’t change for the duration of this series. I mean, why the hell would it?????

Listen – but do yourself a favour and buy it on vinyl!

The link isn’t working. Please use the spotify link from my Seitan recipe

2 thoughts on “Vegan Christmas Recipes Episode 8: Tofu Chicken Breasts

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