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🍽️ Tofu Goulash

433 kcal · 30 min · 4 servings

Ingredients

• 250 g tomatoes (3 tomatoes)
• 400 g bell peppers (1 red, 1 yellow, 2 bell peppers)
• 250 g smoked tofu
• 2 onions
• 2 garlic cloves
• 250 g small potatoes (5 small potatoes)
• 2 tbsp olive oil
• 2 tbsp paprika powder (1 tbsp hot, 1 tbsp sweet)
• 325 ml classic vegetable broth
• 0.5 bunch parsley
• 1 lemon
• 2 tsp cornstarch
• salt
• pepper

Instructions

1. 1. Cut out the hard stem ends of the tomatoes in a wedge shape.
2. 2. Make a cross-shaped cut in the bottom of the tomatoes.
3. 3. Dip the tomatoes in boiling water for 30 seconds.
4. 4. Remove the tomatoes and shock them with cold water.
5. 5. Peel the loosened skin off the tomatoes.
6. 6. Quarter the tomatoes and remove the seeds.
7. 7. Quarter the bell peppers and remove the core.
8. 8. Wash the bell peppers thoroughly.
9. 9. Cut the bell peppers into 2 cm cubes.
10. 10. Cut the tofu into 2 cm cubes.
11. 11. Peel the onions and garlic.
12. 12. Finely dice the onions and garlic.
13. 13. Peel the potatoes.
14. 14. Cut the potatoes into 2 cm cubes.
15. 15. Place the potato cubes in cold water.
16. 16. Heat the oil in a pot.
17. 17. Sauté the onions and garlic in it for 2 minutes until translucent.
18. 18. Add the bell pepper cubes.
19. 19. Continue to sauté the vegetables for 4 to 5 minutes over medium heat.
20. 20. Drain the potatoes and let them drain well.
21. 21. Add the potatoes to the pot.
22. 22. Sprinkle everything with paprika powder.
23. 23. Deglaze everything with the vegetable broth.
24. 24. Bring the mixture to a boil with the lid on.
25. 25. Let the goulash simmer for 5 minutes.
26. 26. Wash the parsley in the meantime.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Finely chop the parsley leaves.
30. 30. Rinse the lemon with hot water.
31. 31. Dry the lemon.
32. 32. Grate the lemon zest finely.
33. 33. Mix the lemon zest with the parsley.
34. 34. Add the tomato cubes to the pot after 5 minutes.
35. 35. Continue to cook the goulash.
36. 36. Add the tofu after another 3 minutes.
37. 37. Cook the tofu for another 4 minutes.
38. 38. Stir the cornstarch smoothly into a little cold water.
39. 39. Stir the starch into the tofu goulash.
40. 40. Let the dish come to a boil once.
41. 41. Season the goulash with salt and pepper to taste.
42. 42. Sprinkle the finished dish with the parsley-lemon mixture.
43. 43. Serve the goulash hot.

Nutrition per serving

• kcal: 433
• Protein: 26 g · Fett/Fat: 22 g · Carbs: 32 g