6-8 flour or corn tortillas, slightly warmed
1 cup red cabbage, mandolined
2 scallions, sliced
cilantro, roughly chopped
vegan sour cream or creamy dressing
black and white sesame seeds
First, slice the seitan slices into slightly larger than bite-size pieces. There are variations in the thickness of the seitan, which actually adds a nice textural element in the finished dish.
Combine the rest of the marinade ingredients together in a medium-sized bowl and stir. Add in the seitan and toss the mixture around with your hands or a large spoon until well-coated. Cover and place into the refrigerator to marinate overnight.
To sear the marinated seitan, preheat a large cast iron pan over medium-heat for a minute or two. Add a little oil to the pan, and roll it around to coat.
Working in batches, shake off any excess marinade and place the seitan in a single layer in the pan.
Allow it to cook on one side for a minute or two, then flip and finish the other side. Repeat with the rest of the seitan.
If there are any burnt bits stuck to the pan in between batches, just use a spatula to scrape them off before making your next batch.
Place the seitan in the tortillas with the desired amount of veggies, kimchi, herbs and sauce. Serve immediately.