2 tablespoons red wine vinegar
Juice from 2 limes (about 1/4 cup)
1/4 cup vegetable broth
1 tablespoon soy sauce
2 teaspoons ground cumin
4 cloves garlic, crushed
12 ounces seitan, thinly sliced
2 medium-sized red onions
12 hot red peppers, stems, seeds, and white parts removed
8 corn tortillas
Olive oil, for brushing
1. Mix vinegar, broth, soy sauce, cumin, and garlic together in a sealable plastic bag. Add the seitan and marinate for at least an hour, or overnight.
2. Slice onions into 1/2-inch rings, then pierce with a toothpick to keep together. Brush onions and peppers with oil.
3. Over medium heat, grill onions and peppers for about 8 minutes per side, until peppers are dark and onions are browned. Add the seitan about halfway through grilling the vegetables, and grill for about 4 minutes on each side. Brush tortillas lightly with oil and grill for about a minute per side, then divide seitan mixture evenly among tortillas and serve.
Serves 4. Per serving: 313 calories, 8 g fat (1 g saturated), 34 g carbohydrates, 27 g protein, 6 g fiber, 124 mg sodium (5% Daily Value).