The “meat” in this recipe is seitan (yeah, pronounce it like Satan, though I swear it’s heavenly). Seitan is a wheat meat made from vital wheat gluten flour, and it’s a nice, toothsome alternative to oft-too-soft tofu.
You can buy seitan at the grocery store, but I highly recommend making it at home. The internet offers plenty of seitan recipes, and you’ll end up making about 10x as much seitan for half the price of buying it at the store.
varies depending on how you cut the seitan
seitan, cut into nugget-size chunks
Adobo seasoning (in Mexican section of supermarket)
- Mix non-dairy milk and corn starch in a shallow dish.
- Mix all other ingredients EXCEPT vegetable oil in another shallow dish. Whisk with a fork to distribute ingredients.
- Heat a cast iron skillet, then add about a quarter inch of oil.
- As oil comes up to temperature, begin to prepare the seitan nuggets.
- Dip a chunk of seitan in the milk mixture, then dredge it in the cornmeal mixture. Place nugget in skillet. Oil should sizzle.
- By the time you’ve dipped the last nugget, you can begin turning the nuggets with tongs to brown both sides.
- Remove nuggets from skillet when they are crispy and golden on all sides. Drain them on a piece of heavy brown paper.
- Serve with any favorite dipping sauce. I love to make homemade BBQ sauce for these.