Soffrito Seared Seitan




Oh my, this is good! This is from the Candle 79 book and is to die for. The sauce is prepared with a load of great, fresh, raw ingredients (except for the roasted tomatoes). You marinade the seitan in the sauce for 4 hours and then take it out, pan sear it, add the sauce back in to heat it up. It is fantastic. It would be a great summer meal because except for the tomato roasting at the beginning, the cooking is minimal- and it has a really light, fresh flavor to it which would be excellent on a hot day.

They recommend serving on rice with avocado on the side which adds to the aforementioned light, fresh aspect. The sauce almost tastes like pico de gallo. There's tomatoes, garlic, onion and cilantro- which I think is where that fresh salsa idea comes from, but there's also red bell peppers, parsley and some other stuff that hints more at a meal sauce. Anyway, we loved it and I do think that this will become a staple meal. Minus the marinade time, I think it's an hour of cooking tops (oh, also minus the seitan making time too, but still!) It's an excellent dish!