Summary

Ingredients

• 250 g smoked tofu
• 50 g kohlrabi
• 50 g pumpkin (se)
• 1 small onion (s)
• 1 clove garlic
• 1 teaspoon caraway seeds
• 1 teaspoon paprika powder
• 1 bay leaf
• some nutmeg
• salt and pepper
• 350 ml water
• 150 ml whipped cream or soy cream
• 0.5 ½ potato (s), grated
• Oil for frying

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Instructions

1. Clean, peel and cut the kohlrabi into small cubes. Also peel the pumpkin, remove the seeds and cut into small pieces. Finely chop the onion.
2. Cut the smoked tofu into small cubes and toast in a little oil. Then add the chopped onion and fry until translucent. Add the spices, kohlrabi and pumpkin and then squeeze the garlic clove over it.
3. Pour in the water and cook everything covered until soft (approx. 10-15 minutes). Then stir in the cream and add half a grated potato to thicken it. For the vegan variant, instead of the whipped cream, you can also add a whole grated potato to the goulash to thicken it.
4. Serve with potatoes or rice. A light cucumber salad also goes well with it.