So a few months back I got in on the Vegan Cuts deal forUpton’s Natural’s seitan – it was several varieties of their seitan for a really good price. We don’t eat seitan all the time or anything, but we do enjoy it pretty regularly. Thankfully, it’s one of those things that freezes, really, really well so what we didn’t use right away, I put in the freezer. There wasn’t quite enough seitan for a meal for both of us, so I added tofu to the mix, too. We were going to a thing at the park for Memorial Day, so we naturally packed up our grill and our goodies and headed out. I actually cheated a little on the tofu – I’ve found that if I bake tofu for about 10 minutes before grilling, it helps keep it from sticking to the grill. We also had some corn on hand, so it went on the grill too. Seth wanted slaw and I didn’t, so we compromised by making this mayo-free version, which I have to say, was pretty effing amazing. I left out the apple and raisins and added some chopped walnuts (I couldn’t find my sliced almonds). Seth took one bite and said that I should make this often so he could take it with his lunches. It’s seriously good stuff. We rounded things out with some Bahn Mi Pasta salad from Dough Bakery, because it’s a bit of an obsession with me and I strictly limit my intake because it’s pretty much the pasta salad version of crack. Spicy, a little creamy, but not mayonnaise-y, with crunchy fresh veg. IT. IS. SO. GOOD.