Seitan Tacos with Grilled Corn Salad
  • 1 pound tomatillosdry skins removed, well washed
  • 1 1/2 cups white onion chopped and divided
  • 1 bunch cilantro, choppedincluding stems
  • 7cloves garlic
  • 2-4 green serrano chiles
  • 1/2 teaspoon salt
  • 4tablespoons extra-virgin olive oil, divided
  • 1 pound plain seitanlarge pieces
  • 8-12 white corn tortillas
  • 2cups grated cheese, preferably queso rancheroor Jack or mild cheddar
  1. Bring a pot of water to a boil and add tomatillos. Cook for about 5 minutes, or until a dull olive color. Drain and place in a blender along with ½ cup chopped onion, cilantro, garlic, chiles, and salt. Process until smooth. Heat 2 tablespoons oil in a large saucepan and add puréed tomatillo mixture. Stir until mixture is boiling evenly, and then reduce heat to simmer. Cook until reduced to a medium-thick sauce, about 5 minutes. Add seitan pieces and let cool slightly.
  2. Preheat grill. Remove seitan pieces from sauce, scraping excess back into pot, and place on a baking sheet. Brush grill with remaining 2 tablespoons olive oil and place seitan on grill. As soon as grill marks form, turn pieces and grill other side until marked. Remove from grill and cut into narrow strips. Return to pot of green sauce and reheat over low.
  3. Heat tortillas and keep warm in a folded napkin. Place seitan and sauce in a large dish. Make tacos by topping tortillas with seitan, remaining chopped onion, cheese, salsa, and crema, if using. Roll up and eat over a plate.
Recipe Notes
Nutrition Facts
Seitan Tacos with Grilled Corn Salad
Amount Per Serving
Calories 5342 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 33mg 11%
Sodium 416mg 17%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 342 cal, 19g fat (9g mono, 2g poly, 8g sat), 33mg chol, 23g protein, 22g carb, 4g fiber, 416mg sodium