Roasted Seitan with Tomato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan cutlets dry with paper towels to remove excess moisture, which helps them brown better.

   Tip: Dry seitan develops a better crust when roasted, similar to how you'd prepare tofu.

2. 2

   In a small bowl, combine oregano, smoked paprika, salt, and black pepper. Rub the mixture evenly over both sides of each seitan cutlet.

   Tip: Don't be shy with the seasoning—seitan's neutral flavor benefits from bold spice profiles.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the seasoned seitan cutlets in the pan and sear for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: A proper sear creates a flavorful crust that seals in moisture during roasting.

4. 4

   In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

   Tip: Garlic burns quickly, so watch it carefully—burnt garlic will make your sauce bitter.

5. 5

   Add the halved cherry tomatoes to the skillet, season with a pinch of salt, and stir gently to combine with the garlic. Cook for 2 minutes over medium heat.

   Tip: The tomatoes will start to soften and release their juices, creating the base of your sauce.

6. 6

   Return the seared seitan cutlets to the skillet, nestling them among the tomatoes. Drizzle everything with balsamic vinegar and sprinkle with red pepper flakes if using. Transfer the entire skillet to the preheated oven.

   Tip: Using an oven-safe skillet eliminates extra dishes and keeps all the flavors together.

7. 7

   Roast for 20-25 minutes until the tomatoes begin to blister and the seitan is heated through. Remove from the oven and stir in the fresh basil until evenly distributed.

   Tip: Add basil at the end to preserve its bright, fresh flavor—heat will mute its delicate taste.

8. 8

   Divide the seitan and tomato mixture among four plates, spooning the pan juices over top. Serve immediately while warm, optionally with crusty bread or over pasta.

   Tip: The balsamic and tomato pan sauce is liquid gold—make sure to drizzle it generously over each serving.