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🍽️ Hearty Bean and Potato Goulash

458 kcal · 30 min · 4 servings

Ingredients

• 350 g tofu
• 800 g potatoes
• 400 g frozen green beans
• 2 onions
• 2 tbsp rapeseed oil
• 2 tbsp sweet paprika powder (7 g each)
• 1 tbsp hot paprika powder (7 g each)
• 2 tbsp tomato paste (15 g each)
• salt
• 500 ml vegetable broth
• 1 garlic clove
• 100 g sour cream
• 2 slices sourdough bread (50 g each)
• 0.5 handful sprouts (e.g. pea sprouts)

Instructions

1. 1. Pat the tofu dry with a kitchen towel.
2. 2. Crumble the tofu into small pieces.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into approx. 1 cm cubes.
5. 5. Boil the beans for 5 minutes in boiling water.
6. 6. Drain the beans.
7. 7. Rinse the beans under cold water.
8. 8. Let the beans drain well.
9. 9. Peel the onions.
10. 10. Chop the onions finely.
11. 11. Heat oil in a large pot.
12. 12. Fry the tofu for 5 minutes over medium heat.
13. 13. Add the onions and potatoes to the pot.
14. 14. Cook the ingredients for 2–3 minutes.
15. 15. Stir the ingredients occasionally.
16. 16. Season everything with both types of paprika powder.
17. 17. Stir the tomato paste into the mixture.
18. 18. Sweat the tomato paste lightly for approx. 1 minute.
19. 19. Season the mixture lightly with salt.
20. 20. Top up the mixture with broth.
21. 21. Simmer the goulash covered for approx. 15 minutes.
22. 22. Stir the beans into the goulash.
23. 23. Cook the beans for a further 5 minutes.
24. 24. Add a little more broth if necessary.
25. 25. Peel the garlic.
26. 26. Chop the garlic finely.
27. 27. Stir the sour cream until smooth.
28. 28. Mix the sour cream with a little salt.
29. 29. Mix the sour cream with the garlic.
30. 30. Cut the sourdough bread into cubes.
31. 31. Toast the bread cubes in a hot pan without fat.
32. 32. Fry the bread cubes for 3 minutes over medium heat.
33. 33. Wash the sprouts thoroughly.
34. 34. Taste the goulash.
35. 35. Divide the goulash among 4 plates.
36. 36. Top each plate with 1–2 tbsp of sour cream.
37. 37. Sprinkle a few croutons over the goulash.
38. 38. Garnish the dish with the sprouts.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 458
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 53 g