Seitan cutlets and rice pilaf. Recipe for the seitan from Bryanna Clark Grogan's Vegan Feast newsletter. It was delicious! I also used her recipe for veggie broth powder (also in the newsletter) and I think I'm going to use that instead of bouillon cubes from now on.
The recipe uses quite a bit of firm tofu in the "wet" mix and I think it makes a HUGE difference in texture. It wasn't squeeky or rubbery or too stiff. The texture was perfect. It was a bit involved since you have to bake the seitan in the oven and then cool and then cook again (I grilled it) but it was well worth the effort.
(OT: I still need to work on the white balance settings on my camera... artificial lighting just looks crappy and I hate using flash)