Summary

Ingredients

• 0.75 liter ¾ vegetable stock, strong
• 300 g tofu, bite-sized cubes
• 1 large onion (s), chopped
• 2 clove (s) garlic, finely chopped
• oil
• 3 tomato (s), diced, or a small can tomatoes
• 2 tablespoon tomato puree
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot
• 1 teaspoon sage
• 1 teaspoon marjoram
• 1 teaspoon basil
• 0.25 teaspoon ¼ coriander, ground
• 0.25 teaspoon ¼ caraway powder
• 1 pinch (s) cayenne pepper
• 100 ml red wine
• 750 g potato (s), bite-sized pieces
• 150 g soy cream

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Instructions

1. In a large saucepan, bring the tofu in the vegetable stock to a boil and simmer for about 15 minutes.
2. In the meantime, sauté the onion and garlic in butter or oil. Add the tomatoes and spices and let the sauce thicken for about 10 minutes. Add the red wine and let the sauce continue to simmer.
3. Add the potatoes to the vegetable stock with the tofu. Bring this to the boil again and stir in the tomato sauce. Cover everything and let simmer until the potatoes are done. Stir in the soy cream.
4. Before serving, let the goulash steep for another 10-15 minutes, covered.