Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

In your food processor, blend the super firm tofu, white miso paste, garlic powder, onion powder, poultry seasoning, olive oil, salt, and water until smooth, about 1-2 minutes.

With the processor running, slowly add the vital wheat gluten and blend for another 3-4 minutes until the dough becomes stretchy and smooth.

Dust a work surface lightly with flour, transfer the dough, and divide it into four portions, shaping each into fillet-like shapes, about ¾-1 inch thick.

Grease a baking dish with olive oil, place the fillets in the dish, drizzle with more oil, add a small splash of water, and cover tightly with aluminum foil.

Bake covered for 30 minutes, then flip the fillets, adding more water and oil if needed, cover again, and return to the oven for another 20 minutes.

After 50 minutes, remove the foil, brush with spice rub, increase oven temperature to 425°F (220°C), and bake for another 10-15 minutes until golden brown.

Let the vegan chicken rest for about 10 minutes before serving in a sandwich, salad, or as a main dish.