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1
Heat 1 tablespoon of the oil in a wide skillet.
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2
Add the onion and saute over medium-low heat until just beginning to brown, stirring frequently.
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3
Meanwhile, cut the tofu into 6 slabs crosswise.
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4
Blot well between layers of paper towels or clean tea towels, then cut each slab into strips.
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5
Transfer the onion to a plate and set aside.
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6
Heat the remaining tablespoon of oil in the same skillet and add the tofu and seitan.
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7
Saute over medium-high heat until much of it is golden.
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8
Return the onion to the skillet and add the scallions.
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9
Saute for another minute or two, stirring frequently.
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10
Remove from the heat and cover to keep warm.
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11
Prepare the gravy according to directions.
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12
Pour over the tofu-seitan mixture in the skillet, stir to combine, then return to the heat.
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13
Cook for a minute or so, stirring constantly, then serve at once.
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14
Serve with hot cooked grains (brown rice, couscous, or bulgur).
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15
Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182) or one of the mixed greens salads suggested in Recipe Not Required (page 192) completes the meal.
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16
Calories: 348
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17
Total Fat: 18g
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18
Protein: 35g
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19
Carbohydrates: 16g
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20
Fiber: 5g
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21
Sodium: 655mg
