Substitutions / seitan
What to use instead of seitan
Use extra-firm tofu in equal amounts. Much softer texture and milder flavor; press it well and it won't mimic seitan's chew, but it absorbs marinades and works in most dishes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Extra-firm tofu | 1:1 | Much softer texture and milder flavor; press it well and it won't mimic seitan's chew, but it absorbs marinades and works in most dishes. |
| Tempeh | 1:1 | Firmer and nuttier than tofu with a grainy bite — closer to seitan's density, but has a distinct earthy flavor. |
| Jackfruit | 1:1 | Works best in pulled or shredded preparations; very mild flavor but lacks protein and has a fibrous rather than chewy texture. |
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.