Bean Potato Goulash

Ingredients

• 350 g tofu
• 800 g potatoes
• 400 g frozen green beans
• 2 onions
• 2 tbsp Rapeseed oil
• 2 tbsp sweet paprika powder (7 g)
• 1 tbsp hot paprika powder (7 g)
• 2 tbsp tomato paste (15 g)
• Salt
• 500 ml vegetable broth
• 1 Garlic clove
• 100 g Sour cream
• 2 slices sourdough bread (50 g each)
• 0.5 handful sprouts (e.g., pea shoots)

Instructions

1. 1.

   Pat tofu dry and crumble finely. Peel potatoes and cut into 1 cm cubes. Cook beans in boiling water for 5 minutes; then drain, rinse, and let drain. Meanwhile peel and chop onions.

2. 2.

   Heat oil in a large pot. Sauté tofu for 5 minutes over medium heat. Add onions and potatoes, cook 2–3 minutes while stirring, then season with both paprika powders.

3. 3.

   Stir in tomato paste and simmer for about 1 minute. Lightly salt everything, add broth, and let it simmer covered for about 15 minutes. Stir in beans and cook another ~5 minutes, adding more broth if needed.

4. 4.

   Peel and chop garlic. Whisk sour cream with a pinch of salt and garlic until smooth. Cut sourdough bread into cubes and toast them in a hot non‑fat pan over medium heat for 3 minutes. Rinse sprouts thoroughly.

5. 5.

   Taste the goulash and divide among four bowls, topping each with 1–2 tbsp sour cream, sprinkling some croutons, and garnishing with sprouts.