Smoked Tofu Goulash with Marjoram
30—40 Min
A modern take on a classic: This goulash is completely vegan but no less tasty. The organic spices from Kotányi give the dish a delicious, spicy flavor. And Kotányi Crispy Onions make a lovely garnish!
Ingredients 2 Portions
- 500 gSmoked tofu
- 700 gPotatoes, waxy
- 2 pieceOnions
- 1 pieceGarlic clove
- 1 tbsp.Tomato puree
- 1 lWater
- 1 tbsp.Apple vinegar
- 20 gParsley, fresh
- 2 tbsp.Rapeseed oil or sunflower oil
- 1 tsp.Organic Marjoram, Crushed
- 4 tbsp.Organic Special Sweet Paprika, Ground
- 0.5 tsp.
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Black bread, to serve
Preparation
- 1
Peel and finely dice the onions. Peel the potatoes. Finely dice the smoked tofu and potatoes. Peel and finely grate the garlic.
- 2
Heat the oil in a pan and fry the onions until they gain a little color. Sprinkle with the paprika and fry briefly, use the apple cider vinegar to deglaze the pan and pour in the water.
- 3
Add the potatoes, smoked tofu, tomato puree, garlic, marjoram and caraway and simmer on a low heat until the potatoes are soft. Season with salt and pepper. Pour in some more water if needed, as the potatoes should always be covered with liquid.
- 4
Rinse and roughly chop the parsley. Dish up the cooked goulash onto plates, garnish with the parsley and serve with fresh black bread.
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