Vegan Hungarian Goulash with Tofu and Potato

• Produce

  • 1 1/2 lbs Baby red potatoes
  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 5 Garlic cloves
  • 1 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 1 White onion, large

• Refrigerated

  • 2 350g packages Tofu, extra firm

• Canned Goods

  • 1 can Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Liquids

  • 3 cups Water

• Other

  • 5 tablespoons paprika powder (hot or mild – your choice!

Found on prettypracticalpantry.com

Ingredients

• 1.5 pounds baby red potatoes, halved
• 1 can tomato paste
• 1 large white onion, finely diced
• 5 garlic cloves, grated
• 5 tablespoons paprika powder (hot or mild – your choice!)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon olive oil
• 2 350g packages tofu, extra firm, cubed
• 3 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• ¼ cup fresh parsley, chopped (plus more for garnish)

Directions

• Start by cooking the onions in the olive oil over medium heat. Use a large pot – a Dutch oven is perfect for this recipe! Once the onions are cooked, add in the garlic and stir through – cook for 1 minute. Add in the tomato paste, paprika, salt, black pepper, oregano, basil, and bay leaf. Stir these ingredients into the onions and garlic. Allow the spices and the tomato paste to cook for 2-3 minutes. Add in the potatoes and the water. Stir to combine. Place a lid on the pot and cook for 5 minutes. Reduce heat to simmer, add the tofu and stir to combine. Be careful not to break up the tofu pieces. Try to keep the tofu into solid, uniform chunks. I found that using a silicone spoon worked well. Continue to simmer for 30 minutes. The sauce will thicken and the potatoes will finish cooking. Once the potatoes are cooked, stir in the parsley and turn off the heat. Allow the goulash to sit for 5 minutes undisturbed before serving.

Nutrition