Seitan Asada Tacos

Preheat the oven to 350°F. Add basmati rice, ⅔ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. (4-serving meal: use 1⅓ cups water) TIP: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer.

Add minced garlic, just half the lime juice, tamari, just half the apple cider vinegar, turbinado sugar, chimichurri blend, and cumin to a large bowl, and whisk the marinade. Add seitan, toss to coat, and let seitan marinate for at least 10 minutes.

Add sliced garlic, sesame seeds, peanuts, and 3 tbsp vegetable oil to a small nonstick skillet over medium heat. Cook until sesame seeds and peanuts begin to brown and the garlic gets crispy at the edges, 2 to 3 minutes. Add the ancho chile, stir, turn off the heat, and let the mixture sit for 2 to 3 minutes. Transfer to a small bowl and add remaining apple cider vinegar, oregano, and a pinch of salt. (4-serving meal: use 6 tbsp vegetable oil)

Wrap tortillas in foil and warm in the oven, 5 to 6 minutes. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add marinated seitan and any remaining marinade and cook until seitan is crispy in places, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Add lime zest and a pinch of salt to the cooked rice, and stir. Add avocado, remaining lime juice, and a pinch of salt to a small bowl and stir. Top warm tortillas with lime rice, seitan asada, and salsa macha. Top with avocado. Dig in!