Add the tofu to a blender or food processor and blend until broken down.

Add the nutritional yeast, broth or water, oil, white miso paste, fresh or dried thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten. Process to form a cohesive dough, scraping down the sides of the processor and fold the ingredients together as needed. Avoid over-mixing; the dough should not be processed for more than 5 minutes.

Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch diameter. Fold the roll in two and twist like a rope. This process will ensure the stringy meat texture.

Divide into 3 parts and shape each one nicely to resemble a chicken breast. Roll each piece in the aluminum foil to wrap. Fold the sides inward toward the bottom.

Place a steamer basket inside a large pot with 2 inches of water. Place the chicken pieces in the steamer basket and bring to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F. Check the pot occasionally and add more water as needed if it begins to get low.

Transfer to the plate, remove the foil, and cool to room temperature. For the best texture, cool in the fridge for at least 4 hours or overnight.