Jerk Roasted Seitan Strips

Serves 4 along with rice or bread


Roasting seitan strips in piquant, sweetly aromatic Jamaican jerk sauce blended from fresh vegetables is as natural and easy going as an island breeze. Switch it up with extra firm tofu, or use both seitan and tofu for an exciting “mixed” jerk grill. Serve with Island Rice and Peas.

Note: If you’re not a fan of super hot habañero chiles, use a milder hot chile such as serrano or jalapeño.


4 cutlets of Coriander Seitan, sliced into 1/2 inch strips


Fresh Jerk Sauce

1 large yellow onion, peeled and chopped

2 scallions, root ends trimmed and chopped

4 cloves garlic

1 habañero chile (or half a chile for the chile challenged)

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons lime juice

1/2 inch cube fresh ginger, peeled

2 teaspoons dried thyme

1 1/2 teaspoons ground allspice

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons peanut oil

¼ cup pineapple juice or water


1. Preheat oven to 400 degrees. Generously rub with peanut oil a 9 x 13 x 2 inch ceramic or glass baking dish and add seitan.


2. In a blender or food processor pulse all of the fresh jerk sauce ingredients as smooth as possible. Add to the pan and toss with the seitan strips; massage the sauce into the strips.


3. Roast the seitan for 25 to 30 minutes, turning the strips frequently with long handled tongs; strips are ready when golden brown and slightly saucey. Remove from oven and serve immediately, spooning any remaining sauce from the pan onto the strips.


Jerk tofu:

Press firm or extra firm tofu as directed on page XX, and slice into thin ¼ inch pieces. Gently toss with sauce and roast at 400 degrees for 20 minutes, then gently flip over the tofu. Roast another 15 to 18 minutes or until sauce is thick and bubbling and tofu is golden brown.