Drain and press a 14 oz block of extra firm tofu then add it to a food processor or blender along with broth, oil, nutritional yeast, salt, poultry seasoning, garlic powder, and onion powder.
Blend until smooth, then transfer to a glass mixing bowl.
Stir in 1 cup of the vital wheat gluten and mix well. Then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.
Roll your seitan dough out into a long log about 3 inches thick and about 30 inches long. Then let the dough rest for about 15 minutes.
Fold the log of dough in half and twist it several times then swirl it around on itself so it's in a big knot. (You can do any sort of knots that you want, just as long as it is twisted and tied into long pieces.)
Place the knot of seitan dough into a large pot with a lid and cover it with 4 cups of vegan chicken broth. (you can add a little extra water until all of the dough is covered.)
Bring the broth to a boil, then cover and simmer on medium-low for 35 minutes flipping the knot over after 20 minutes of cooking.
Turn off the heat and allow it to cool in the pot for another 30 minutes until it becomes cool enough to handle.
Remove the seitan from the broth and place it on a plate or cutting board. Shred the vegan chicken with two forks or tear it with your hands until it's in long thin shreds.
Notes
Let your seitan dough rest for 15 minutes before forming it into a knot. This will help it keep its form.
Gluten needs to be cooked, don't eat it raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.