Combine dry ingredients in a mixing bowl and whisk together.
Add wet ingredients to the dry, and stir until mixture is combined.
Refrigerate for 30 minutes.
Remove mixture from refrigerator and combine with seitan.
Lay out corn husks and fill with cornmeal mix, then wrap.
In a bamboo steamer over boiling water, steam tamales for 7-8 minutes to heat thoroughly.
Combine corn, tomatoes, garlic, scallions and onions in a bowl.
Salt and pepper to taste. Top with a tomato salsa.