On a visit to Israel, I came across a convenient vegan product called “mixed grill”-thin strips of tofu and seitan packaged together. Once home, I took this inspiration to create a simple, high-protein skillet dish.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a wide skillet. Add the onion and sauté over medium-low heat until just beginning to brown, stirring frequently.
Step 2
Meanwhile, cut the tofu into 6 slabs crosswise. Blot well between layers of paper towels or clean tea towels, then cut each slab into strips.
Step 3
Transfer the onion to a plate and set aside. Heat the remaining tablespoon of oil in the same skillet and add the tofu and seitan. Sauté over medium-high heat until much of it is golden.
Step 4
Return the onion to the skillet and add the scallions. Sauté for another minute or two, stirring frequently. Remove from the heat and cover to keep warm.
Step 5
Prepare the gravy according to directions. Pour over the tofu-seitan mixture in the skillet, stir to combine, then return to the heat. Cook for a minute or so, stirring constantly, then serve at once.
menu suggestions
Step 6
Serve with hot cooked grains (brown rice, couscous, or bulgur). Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182) or one of the mixed greens salads suggested in Recipe Not Required (page 192) completes the meal.
nutrition information
Step 7
Calories: 348
Step 8
Total Fat: 18g
Step 9
Protein: 35g
Step 10
Carbohydrates: 16g
Step 11
Fiber: 5g
Step 12
Sodium: 655mg
