All I have to say about this dish is that it truly was the most delicious thing I’ve cooked since being vegan.
If you’re a big smoked paprika fan like me, this will not disappoint. It was super easy to make; you could probably also do it in a slow cooker for ease, and oh man, it was SO DAMN GOOD!
Do yourself a favour – try this recipe NOW!
Smoked Tofu and Potato Goulash
- 5 medium potatoes, cut into 2cm chunks
- 200g smoked tofu
- 2 onions peeled, halved and sliced
- 1 red pepper, thinly sliced
- 3 cloves garlic, finely chopped (I omitted this as I have issues with garlic and it was still banging!)
- 1 1/2 tsp caraway seeds
- 2 tbsp smoked paprika powder
- 1 red chilli, finely chopped or 1/4 tsp chilli powder/flakes
- A handful of fresh parsley, chopped
- 1 tbsp soy sauce
- 3 tbsp red wine vinegar (or apple cider vinegar if you don’t have)
- 2 tbsp tomato puree
- 1 tsp oregano
- 1 tsp sugar
- 1lt water
- 3 bay leaves
- 1 tbsp vegetable bouillon or 1 vegetable stock cube
- Salt + pepper to taste
- Basmati rice or crusty bread to serve with
HOW TO MAKE IT
Heat a large pot on medium heat and add in the olive oil. Once hot, fry the sliced onions and red pepper until translucent.
Add the finely garlic, chilli and the caraway seeds. Cook for 1 minute.
Add the smoked paprika, stir immediately and then throw in the vinegar to deglaze the pan, mixing in all the sticky goodness at the bottom of the pan.
Next, stir in the tomato puree, oregano and sugar and cook for 2 minutes., adding a drop of water if it starts sticking.
Finally add the water, chopped potatoes, bay leaves and stock powder/cube. Season with salt and pepper.
Bring to a boil, reduce heat and simmer for about 20-30 minutes or until the potatoes are fully cooked and tender (this will depend on how big or small you cut them).
Whilst the goulash is cooking, cut the smoked tofu into short strips and fry in a little oil until browned.
If your tofu is not too salty already, turn down the heat and add the soy sauce. Stir to coat the tofu pieces. Be careful not to let the tofu catch at the bottom of the pan, again adding a drop of water if needed.
- When the goulash is ready, serve it into bowls, throw some smoked tofu on top and garnish with a generous sprinkle of parsley.
- Serve with rice or crusty bread.
Grab your bowl, wrap up in a blanket or get cosy by the fire and enjoy!