Seitan Stroganoff with Tofu Sour Cream

Ingredients

• 1 tablespoon olive oil
• 2 cups onion, cut into thin half moons
• 8 ounces seitan, cut into ¼-inch strips
• 1 bay leaf
• 2½ tablespoons smooth almond butter
• 1½ cups water
• 2½ cups sliced white button mushrooms
• 2 tablespoons shoyu, or to taste
• ¾ 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

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