This recipe is inspired by many recipes from Nik Sharma – who uses Indian tadkas in all kinds of foods with delicious results. The essentials here are curry leaves (freely available at your friendly neighborhood Indian store), mustard seeds (small brown ones) and asafetida (one bottle will last you years)

First step is to make the tempering (tadka). To 1-2 tbsp of oil, add a tsp of mustard seeds. Wait till they sputter, add the tiniest sprinkling of asafetida (1/8 tsp), 1/2 tsp of turmeric , 1/2 tsp of red pepper flakes and 8-10 curry leaves (chopped). After 30 sec, add the seitan, onions and jalapenos and cook on high heat till they get charred. This takes about 3-5 min.

Serve with lime crema (1/2 cup yogurt, 1 grated garlic clove, 1/4 cup Mayo, 1-2 tbsp lemon juice, salt), guacomale, any greens (I did simply dressed arugula ) and warmed tortillas.

Sunday brunch perfection !