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
Peel and finely dice the onions. Peel the potatoes. Finely dice the smoked tofu and potatoes. Peel and finely grate the garlic.
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.
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.
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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