Jerked Seitan with Mango Salsa and New Potato Salad
1 spray(s), (5 one-second sprays per serving)
1 pound(s), rinsed and dried, cut into 16 pieces
1 large, or 1 large, diced
1 small, diced (don't touch seeds with bare hands)
Fresh lime juice
Uncooked red onion(s)
3 tbsp(s), chopped, diced
Cooked red potato(es)
1 pound(s), boiled, cooled and cut into quarters
3 medium, sliced
Apple cider vinegar
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Place jerk seasoning on a plate and roll seitan in seasoning to coat on all sides. Brown seitan in skillet, about 3 to 4 minutes per side.
- In a medium bowl, combine mango, jalapeno, lime juice and red onion; cover and set aside.
- In a separate bowl, mix potatoes with scallions, vinegar and oil; toss to coat potatoes.
- To serve, place 1/4 of seitan on plate, top with 1/4 of salsa and serve with 1/2 cup of potato salad.