Place one pound of Firm tofu with 2 1/4 cups of water in a blender. Blend until smooth. Pour into a bowl and add two Tablespoons of a neutral flavored oil. Two Tablespoons of apple cider vinegar. Mix add set aside.
To one pound of vital wheat gluten add three Tablespoons Vegan chicken bouillon, 1/2 teaspoon salt and 1/2 teaspoon granulated garlic. Give these a mix then add the wet ingredients. Mix to combine. We are not ready to knead. Let the mix rest for one hour covered with a towel.
After one hour place the dough ball into the stand mixer with the paddle attached. With the stand mixer knead for one minute on speed 1 or 2. After one minute stop the mixer pull the ball off the paddle, flip it over then mix for another minute. Do this until the dough is very stretchable.
Divide the dough into two balls. Line two steamer baskets with parchment paper then added one dough ball to each basket. Lock them together and place in the Instant Pot with 1 1/2 cup of water. Set it to steam for two hours. After two hours allow the Instant Pot to natural release for twenty minutes.
After removing the seitan allow it to cool then shred to the desired size