Goulash is a Hungarian stew that dates back to Medieval times. You know it's good because it's still made today; it's also easily made vegan. Bursting with flavors and goodness this smoked tofu goulash is made with sweet potatoes, peppers, and lots of smoked paprika. A comforting dish, this recipe is straightforward to make. You can substitute smoked tofu for plain tofu if you prefer.
Smoked Tofu Goulash [Vegan, Gluten-Free]
- 14 ounces sweet potatoes
- 1 9.9-ounce package smoked tofu
- 1 red bell pepper
- 1 yellow bell pepper
- 1 14-ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 3 1/2 teaspoons smoked paprika
- 3 teaspoons ground cumin
- 1 bay leaf
- 1/3 cup white wine
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2 cups vegetable stock
- Olive oil, as needed
- A bunch of fresh parsley
- Lemon juice, to taste
- Salt and pepper, to taste
- Cooked rice or grain (barley, quinoa etc... ), to serve
- Remove tofu from packaging. Press for 1-4 hours to drain any excess water.
- When you are ready to start cooking, heat some olive oil in a large saucepan.
- Add onion, garlic, smoked paprika, and cumin. Cook for a few minutes until onion are soft.
- Cut pepper in 3/4-inch wide slices. Halve each slice by cutting it across its width. Cut sweet potatoes in a 3/4-inch dice. Cut pressed tofu into roughly the same size.
- Add peppers and sweet potatoes to onion mixture. Stir in tomato paste.
- Add chopped tomatoes, vegetable stock, wine, and bay leaf.
- Tip tofu in the saucepan. Stir gently to mix ingredients in without breaking up the tofu dice.
- Bring to a boil then cook over medium heat for 20-30 minutes until sweet potatoes are soft (they should still have a bite).
- Season to taste with lemon juice (1/4 to 1/2 lemon), salt, and pepper.
- Add one to two generous handfuls of chopped parsley on top.
- Serve with cooked rice or grains of your choice.