Vegan Chicken Sandwich

For The “Chicken” Seitan
0 In a medium mixing bowl whisk together the tofu, ¼ cup chicken broth and worcestershire sauce until well combined and the tofu is in small pieces.
1 In a separate bowl whisk together remaining seitan ingredients.
2 Gently fold the ingredients together to form a dough.
3 Using your hands, bring the dough together into a ball. Do not overwork the dough otherwise it will result in chewy “chicken” patties.
4 Cut the dough into 4 even pieces and shape into patties.
5 Preheat the oven to 350 degrees F / 176 C.
6 Place the patties in a large baking dish and cover with 2 cups of vegan chicken stock (or vegetable broth). Cover and cook for 1 hour, turning the patties at the 30 minute mark and recovering to continue cooking.
7 Once cooked remove from the broth and allow the patties to cool for 30 minutes.
For The Brine
8 Mix all ingredients together. Place the cooled patties in the brine, refrigerate and marinate for 2 hours.
For The Coating
9 Whisk all flour coating ingredients together.
10 Once the patties have been marinating for 2 hours remove from the marinade. 
11 Dust 1 patty in the coating mixture, making sure to cover all surfaces. Dip the patty back into the marinade liquid and then into the flour coating again. Repeat with remaining patties.
12 Heat oil in a large pot, fry each patty for 4-5 minutes or until lightly golden and crispy. Remove and drain on paper towel.
13 Serve crispy patties on a whole wheat bun, with lettuce, sliced tomato and vegan mayo.