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1
Whisk together the garlic, tamari, vinegar, tomato paste, oregano, smoked paprika, chili, cumin, cinnamon, and pepper flakes together with 2 tablespoons water. Add an extra tablespoon or so if this marinade is very thick. Place the chopped or ground seitan in a glasslock container and pour the marinade over it. Cover, shake to mix up the ingredients, and refrigerate for 8 hours, or overnight.
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2
To prepare the seitan, heat the olive oil in a medium-sized skillet over medium heat. Add the seitan and whatever marinade is in the container. Cook, stirring frequently, for 5-7 minutes, or until the seitan is warmed through and most of the marinade has been absorbed. Set the seitan aside.
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3
In a mixing bowl, toss together the cabbage, cilantro, olive oil, lime juice, and agave or maple syrup (if using). Season to taste with salt, pepper, and an additional drizzle of lime juice or oil, if needed.
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4
To prepare the tacos, you can toast your tortillas over an open gas burner set to very low flame for about 1 minute per side-this will give you a slightly browned, crispy texture. You can also preheat the oven to 350F before cooking the seitan, wrap all of the tortillas in foil, and allow them to warm up for 10-15 as you get everything else ready. To assemble, fill all of the tacos with even amounts of the seitan, brown rice, and cabbage slaw. Top with avocado wedges and sliced radishes. Serve.
