Tofu Goulash
Aromatic paprika provides plenty of vitamin C, while smoked tofu delivers a robust flavor note.
Ingredients
- 250 g tomatoes (3 tomatoes)
- 400 g bell peppers (1 red, 1 yellow, 2 bell peppers)
- 250 g smoked tofu
- 2 onions
- 2 Garlic cloves
- 250 g small potatoes (5 small potatoes)
- 2 tbsp olive oil
- 2 tbsp paprika powder (1 tbsp hot pink, 1 tbsp sweet)
- 325 ml classic vegetable broth
- 0.5 bunch Parsley
- 1 Organic lemon
- 2 tsp cornstarch
- Salt
- Pepper
Instructions
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1.
Cut wedge-shaped stems from the tomatoes. Cut crosswise on the other side.
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2.
Blanch tomatoes in boiling water for 30 seconds. Remove, shock in cold water and peel off the skin.
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3.
Quarter the tomatoes and remove the seeds.
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4.
Quarter the bell peppers, deseed, wash and cut into 2 cm cubes.
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5.
Cut tofu into 2 cm cubes.
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6.
Peel onions and garlic and finely dice them.
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7.
Peel potatoes and cut into 2 cm cubes. Place in cold water.
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8.
Heat oil in a pot. Sauté onions and garlic for 2 minutes until translucent. Add bell pepper cubes and sauté for 4–5 minutes over medium heat.
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9.
Drain the potatoes, let them dry well and add to the pot.
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10.
Sprinkle everything with paprika powder and pour in vegetable broth. Cover, bring to a boil and simmer for 5 minutes.
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11.
Meanwhile wash parsley, shake off excess water, pluck leaves and finely chop. Rinse lemon hot, dry it, grate its zest finely and mix with the parsley.
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12.
After 5 minutes add tomatoes to the pot and continue cooking. After 3 minutes add tofu and cook for another 4 minutes.
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13.
Whisk cornstarch into a little cold water until smooth. Stir into the goulash and bring to a boil once more, then season with salt and pepper. Serve sprinkled with parsley-lemon mixture.
