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Panko-Crusted Seitan With Chili ‘Aioli’ Tostada

This exotic tostada is a fusion of Asian and Mexican cuisine. The spicy “aioli” adds an extra kick.

For the Seitan:
3 Tbsp. Egg Replacer
2-4 Tbsp. water
Salt, to taste
Chili powder, to taste
Oil for frying
3 cups panko crumbs
4 Tbsp. minced fresh parsley
Cayenne pepper, to taste
Salt and pepper, to taste
1 pkg. seitan, cut into bite-sized pieces

• Combine the egg replacer and water to form a thick, batter-like mixture. Season with the salt and chili powder.
• Cover the bottom of a heavy skillet in a 1/2 inch of oil and heat over medium-high.
• In a large mixing bowl, combine the panko, parsley, cayenne, salt, and pepper.
• Dip the pieces of seitan into the egg replacer and then into the panko mixture. Fry in the hot oil, turning once, until lightly browned. This may have to be done in several batches. Remove the seitan from the oil and drain on paper towels.

For the Chili Aioli:
1 jalapeño, seeded and diced
1 serrano chili, diced
1 tsp. red pepper flakes
1 tsp. minced garlic
1/4 cup lemon juice
1/2 cup vegan mayonnaise (try Vegenaise)*
1-2 Tbsp. canola oil
Sugar, to taste
Salt and pepper, to taste

• In a food processor, combine the jalapeño, serrano chili, red pepper flakes, and garlic until finely minced. Add the lemon juice and vegan mayonnaise.
• Gradually add the canola oil until the mixture is slightly thinner than mayonnaise. Season with the sugar, salt, and pepper.
• Refrigerate until ready to use.

To Assemble: 4 Tbsp. vegan margarine (try Earth Balance brand)
8 small corn tortillas
Adobo, to taste
1 can black beans
Salt and pepper, to taste
Garlic powder, to taste
2 cups cooked rice
1 cup finely shredded lettuce
1 firm tomato, diced
Cilantro for garnish
Pico de gallo for garnish

• Preheat the oven to 450°F. Spread the margarine over both sides of the tortillas and season with the adobo. Place on a baking sheet and bake for 10 to 15 minutes, flipping halfway through, until crispy.
• Heat the black beans with the liquid. Season with the salt, pepper, and garlic powder.
• Put a corn tortilla in the center of a plate. Spread 1 Tbsp. of the chili aioli on top. Carefully spread a layer of the rice on top. Sprinkle with some of the black beans and liquid and some of the lettuce. Top with the diced tomatoes.
• Drizzle with more of the aioli. Top with a few pieces of the seitan. Drizzle a little more of the aioli on top and garnish with the cilantro. Serve with the pico de gallo.

Makes 4 servings

*Note: For a less spicy sauce, add more vegan mayonnaise and canola oil.