Finely chop onions and celery in a food processor or blender. Crush garlic and add to the mix. Add tofu, seitan, and spices gradually while the machine is blending, and blend until the mixture becomes sticky, but still chunky, not like a paste. Do it in batches if necessary, and give your machine some rest if it heats up too much. (I once broke a stick blender with smoked tofu.) If you don't have a blender or a food processor, you can use a box grinder or even mince everything using a knife. Wash the rice until the water runs clear and add to the mix. Mix well with your fingers.

Cut off sauerkraut leaves and separate them carefully from the rest of the sauerkraut so they don't tear. Rinse them so that they aren't too salty. Cut off the hardest parts of the stems in a V shape, just a few cm that would prevent the leaves from being rolled.

Place shredded sauerkraut on the bottom of the pot to prevent sarmas burning.

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