1 pound chicken-style seitan, chopped
2 tablespoons olive oil
2 cups seedless red grapes
1 small bunch scallions, chopped
1 carrot, shredded
1 tablespoon fresh mint leaves, minced
1 cup toasted sunflower seeds
1 12 oz. package soft silken tofu
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon cumin
juice of 1 lime
1 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, sauté the seitan in 2 tablespoons olive oil until lightly browned, about 5-7 minutes. Let cool for 10 minutes.
Meanwhile, make the dressing: combine the soft silken tofu, 2 tablespoons olive oil, vinegar, cumin, lime juice, maple syrup, salt and pepper in a food processor, and process until smooth.
In a large bowl, combine the seitan, grapes, scallions, carrot, mint, and sunflower seeds. Add the dressing and toss well to combine.
Serve in warm pita pockets or on lightly toasted sourdough bread. Garnish the sandwiches with sprouts or baby spinach, if desired.