My favorite go to seitan "chicken" recipe on a weeknight for a family dinner or to share with company. The meaty cutlets are steamed until tender then marinated in a tropical teriyaki sauce before being pan seared or grilled until perfectly caramelized. Serve in tacos with spoonfuls of mango avocado salsa or drizzles of my favorite mango basil sauce.
Prepare your largest steamer with a couple of inches of water in the bottom pan. Bring to a boil and place the steamer basket/ pan on top then cover with a lid. Once you see steam getting trapped inside the pan you are ready to go.
To the bowl of a food processor add all the seitan ingredients. Press the pulse button a few times until a dough forms and comes together into a ball.
3/4 cup vital wheat gluten, 1/4 cup all purpose flour, 1/4 cup silken tofu, 2 tsp onion powder, 1/2 tsp garlic powder, 3/4 tsp fine sea salt, Freshly cracked black pepper, 2/3 cup water
Divide the dough into 4 pieces and using your hands stretch each piece into a cutlet about 1/2 inch thick.
Brush the steamer basket with a little oil and place the cutlets inside of it without touching each other. Cover with the lid and steam for 18 minutes flipping them half way.
Prepare a shallow container with the marinade. Transfer the steamed cutlets into the marinade making sure to coat them all over. Marinade on the kitchen counter for 20 minutes flipping them half way making sure the marinade covers everything.
1/3 cup Island Teriyaki marinade
Preheat a large cast iron skillet or griddle over medium high heat. Lightly coat the bottom with oil to make sure nothing sticks. Transfer the cutlets to the hot skillet and pan sear for 3 to 5 minutes on each side until golden brown and the sugars from the marinade start to caramelize. Before flipping the cutlets baste them with some of the marinade and drizzle a few drops of olive oil, this will help prevent sticking and the sugars from burning. Adjust heat as you see fit.