Tofu Potato Goulash’

Remove peel from potatoes, cut into 1 1/2 centimeter cubes. Cut bell pepper halves into evenly sized cubes (set work steps aside).

‘Remove peel from onion and garlic, chop.

Cut tofu into cubes of about 1 cm.

In a saucepan, heat the oil, sauté the onions until translucent.

Also sweat the remaining bell pepper sections and the crushed garlic.

Add the paprika powder and fill up with vinegar and vegetable soup (alternatively water).

Boil for 2 to 3 min and blend with a hand blender. Add diced potatoes and peppers. Season with bay leaf spice, marjoram, caraway seeds, salt and pepper.

Simmer on low heat for 20 to half an hour.

Potatoes must be soft and the goulash must have a slightly creamy consistency.

Before the potatoes are completely soft, add the tofu and the tomato cubes and simmer for about 3 minutes.

Season with salt and pepper.

Serve in a soup plate and garnish with a tablespoon of sour cream. With smoked tofu it becomes more hearty.

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