Smoked tofu goulash
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Smoked tofu goulash
This vegan take on a Hungarian classic works due to the smoky richness of the tofu and the starch from the potatoes, which helps to thicken the sauce. Serve it with wide noodles or brown rice
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
289Kcal
Fat
10gr
Saturates
2gr
Carbs
33gr
Sugars
16gr
Fibre
7gr
Protein
13gr
Salt
1.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp olive oil
- 3 red peppers, deseeded and chopped
- 2 onions, chopped
- 2 garlic cloves, grated
- 2 tbsp tomato purée
- 1 tbsp paprika
- 1 tsp hot paprika
- 1 tsp caraway seeds
- 300g baby potatoes, quartered
- 1 x 300g pack SO Organic super firm smoked tofu, cut into 2cm pieces
- 1 tbsp plain flour
- 1 x 400g tin chopped tomatoes
- 300ml vegetable stock (made using 1 stock cube)
- 1 tbsp light soy sauce
- 2 thyme sprigs
- 2 bay leaves
To serve
- dairy-free yogurt or crème fraîche
- a few sprigs of parsley
- wide noodles, tagliatelle or brown rice, cooked
Step by step
Get ahead
Make this stew up to 2 days in advance – the flavours will develop over time.
- Heat the oil in a large, deep pan over a medium heat. Add the peppers, onions and a large pinch of salt, then reduce the heat and sauté for 10 minutes until softened and the onions are lightly golden. Add the garlic and cook for 1 minute. Add the tomato purée and cook for 2 minutes, stirring, until the purée darkens slightly.
- Add the spices and cook for 1 minute then add the potatoes and tofu, carefully stirring them into the spiced mixture to avoid breaking up the tofu. Sprinkle with the flour and stir everything together until no trace of flour remains. Stir in the chopped tomatoes, add 50ml of water to the tin, swirl it around and add to the pan along with the vegetable stock, soy, thyme and bay leaves. Cover and simmer for 25 minutes, stirring occasionally, until the potatoes have softened.
- Uncover and simmer for a few minutes to thicken slightly. Season with plenty of freshly ground black pepper, going easy with the salt due to the stock and soy sauce. Remove the thyme and bay leaves then serve over noodles or brown rice, with the yogurt or crème fraîche and a sprig of parsley.
