This Philippines-inspired Pinoy style seitan curry is a vegetarian variation of  Ginataang Manok, which is chicken cooked in coconut milk.
I’ve substituted the chicken with seitan and added a few more spices to maximise the flavour. Â If you have a wheat allergy, or just don’t like seitan for some reason, you can substitute tofu for the seitan. Â I’ve tried this, and while I didn’t like the result as much as with the seitan, it was still a very good dish.
Just remember to press the tofu for 15 or 20 minutes before using it. Otherwise, it won’t absorb all the wonderful aromas of the spices. Â I’d also recommend using a nice and firm tofu. If not, the results could be a bit mushy.
If you do use seitan, I strongly recommend making it yourself. It’s much cheaper and more satisfying  than buying it at a shop, and you can add appropriate spices directly to the dough to complement your recipe.  You can find my basic seitan recipe here.