Roasted Seitan with Avocado

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat seitan steaks dry with paper towels to ensure even browning.

   Tip: Drying the seitan helps create a crispy exterior when roasted.

2. 2

   In a small bowl, combine minced garlic, rosemary, smoked paprika, black pepper, and sea salt. Brush both sides of seitan steaks with 2 tbsp olive oil, then coat evenly with the herb mixture.

   Tip: Press the herb coating gently onto the seitan so it adheres well during roasting.

3. 3

   Heat a cast iron skillet over medium-high heat with remaining 2 tbsp olive oil. Once shimmering, carefully place seitan steaks in the pan and sear for 3-4 minutes per side until golden brown.

   Tip: A good sear develops a flavorful crust that enhances the final dish.

4. 4

   Transfer the skillet to the preheated oven and roast for 20-25 minutes until the seitan develops a deep caramelized crust.

   Tip: The internal texture will remain tender while the exterior becomes crispy.

5. 5

   While seitan roasts, prepare the avocado topping. Scoop avocado flesh from skin and slice into 0.5-inch thick pieces.

   Tip: Use a ripe but firm avocado to prevent mushing when slicing.

6. 6

   In a small bowl, whisk together lemon juice, chopped cilantro, and a pinch of salt to create a zesty sauce.

   Tip: This bright dressing prevents avocado oxidation and adds fresh flavor.

7. 7

   Remove seitan from oven and let rest for 5 minutes. Arrange on serving plates and top each steak with sliced avocado, red onion slices, and cherry tomatoes.

   Tip: Resting the seitan allows carryover cooking and keeps it moist.

8. 8

   Drizzle the lemon-cilantro sauce over each plate and serve immediately while the seitan is still warm.

   Tip: The contrast between warm seitan and cool avocado creates an appealing eating experience.