Add 7 oz (1/2 block) of extra firm tofu to a food processor or blender along with broth, oil, 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, 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.
Divide the dough in half and flatten each half into round pieces about 3/4 of an inch thick and wrap them tightly in heavy-duty foil.
Cook the seitan
Place the 2 wrapped rounds of seitan in a steamer basket and steam for 45 minutes.
Turn off the heat and remove the lid and allow to cool for about 10 minutes then remove the seitan from the steamer basket. Use tongs if necessary. (At this point you can cut and fry the seitan or store it in the fridge for up to 5 days.)
Cut the rounds into triangular wedges about the size of chicken wings.
Panfry the cut "wings" by sautéing them in a tablespoon of oil for 3-5 minutes on each side until golden brown.
You can swap out the tofu with any beans that you want.
For a denser "meat" allow the steamed seitan to rest overnight in the fridge before frying.
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.
Use only a glass bowl and silicone spatula. Wet gluten is very sticky and hard to clean.
Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.