1 pound tempeh, cut into 1/2-inch wide strips
2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 medium-size carrot, thinly sliced
2 cloves garlic
2 tablespoons tomato paste
1/2 cup dry white wine
1 tablespoon sweet paprika
1 teaspoon caraway seeds
2 cups fresh or canned sauerkraut, rinsed and drained well
1 1/2 cups vegetable stock
or water, more if needed
1/2 cup sour cream or tofu sour cream salt
freshly ground black pepper
2 tablespoons minced fresh parsley leaves
Place the tempeh in a medium-size saucepan with water to cover and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Drain the tempeh and pat dry.
Heat the oil in a large saucepan over medium heat. Add the tempeh and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Remove the tempeh with a slotted spoon and set aside. Add the onion and carrot, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute longer.
Stir in the tomato paste, wine, paprika, caraway seeds, tempeh, and sauerkraut. Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are soft and flavors have developed, about 30 minutes. If the goulash seems dry, add more stock or water.
Just before serving, remove from the heat and whisk in the sour cream, stirring to blend. Season to taste with salt and pepper and serve sprinkled with the parsley.