3/4 cup tomato paste
1/4 cup umeboshi vinegar
1/4 cup dry red wine
1/2 cup freshly squeezed orange juice
1/4 cup shoyu
1/4 cup minced garlic or less to taste
1/4 cup chopped fresh parsley
2 tablespoons minced fresh tarragon or 1 tablespoon dried
2 tablespoons minced fresh rosemary
8-10 pieces plan seitan (about 1 pound)
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 cup ground pecans
2 tablespoons finely chopped fresh rosemary
1/4 cup extra-virgin olive oil
Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon, and rosemary in a blender and blend until smooth. Transfer the marinade to a shallow dish, add the seitan, and turn to coat on all sides. Cover the dish and marinate in the refrigerator for at least 3 hours or overnight.
When ready to serve, mix together the flour, salt, pepper, pecans, and rosemary in a shallow bowl. Dredge the marinated seitan in the flour mixture.
Heat the oil in a sauté pan, and add the cutlets to the pan. Sauté until golden brown on both sides, 2 to 3 minutes per side. Serve immediately.