Seitan Asada Tacos

Preheat oven to 350°F. Add basmati rice, ⅔ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. (4-serving meal: use 1 ⅓ cup water) TIP: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer.

Add garlic, just half the lime juice, tamari, apple cider vinegar, turbinado sugar, chimichurri blend, cumin, and 1 tbsp vegetable oil to a large bowl, and whisk the marinade. Add sliced seitan, toss to coat, and let marinate for at least 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Add remaining lime juice, radishes, scallion, cilantro, and 2 tsp olive oil to a medium bowl. Stir the radish salsa, and sprinkle with salt and pepper. (4-serving meal: use 4 tsp olive oil)

Wrap tortillas in foil and place in the oven to warm, 5 to 6 minutes. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add marinated seitan and any remaining marinade and cook until seitan is crispy in places, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal, adding more oil as necessary.

Add lime zest and a pinch of salt to the cooked rice, and stir. Top warm tortillas with lime rice, seitan asada, and radish salsa. Dollop with sour cream. Bon appétit!