Seitan Stroganoff with Tofu Sour Cream Recipe

Name: Seitan Stroganoff with Tofu Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups onion, cut into thin half moons; 8 ounces seitan, cut into 1/4-inch strips; 1 bay leaf; 2 1/2 tablespoons smooth almond butter; 1 1/2 cups water; 2 1/2 cups sliced white button mushrooms; 2 tablespoons shoyu, or to taste; 3/4 cup parsley leaves for garnish; 12 ounces soft silken tofu; 1 teaspoon umeboshi paste; 3 tablespoons rice vinegar; 1 teaspoon tahini; 1 teaspoon rice syrup

Servings: persons

1 tablespoon olive oil
2 cups onion, cut into thin half moons
8 ounces seitan, cut into 1/4-inch strips
1 bay leaf
2 1/2 tablespoons smooth almond butter
1 1/2 cups water
2 1/2 cups sliced white button mushrooms
2 tablespoons shoyu, or to taste
3/4 cup parsley leaves for garnish
12 ounces soft silken tofu
1 teaspoon umeboshi paste
3 tablespoons rice vinegar
1 teaspoon tahini
1 teaspoon rice syrup

1
Heat the oil in a large skillet over medium-low heat.
2
Add the onions and saute for 10 minutes or until translucent.
3
Add the seitan and the bay leaf, and continue to saute for another minute.
4
Place the almond butter in a medium bowl.
5
Slowly add the water while stirring to blend.
6
Add to the skillet and mix with the seitan.
7
Bring to a boil, then reduce the heat to low and gently simmer uncovered for 30 minutes.
8
Add the mushrooms and simmer for 5 minutes more.
9
Season with shoyu.
10
While the ingredients simmer, place all of the sour cream ingredients in a blender and blend until smooth and creamy.
11
Serve the stroganoff topped with the sour cream and garnished with parsley leaves.
12
Variations:
13
Substitute tempeh or tofu for the seitan.
14
Instead of almond butter, use tahini.
15
Replace the shoyu with vegetable bouillon.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups onion, cut into thin half moons, 8 ounces seitan, cut into 1/4-inch strips, 1 bay leaf, and more.

Yes, Seitan Stroganoff with Tofu Sour Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seitan Stroganoff with Tofu Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions