Summary

Ingredients

• 200 g soy cubes (soy chunks)
• 100 g smoked tofu
• vegetable broth
• oil for frying
• 5 tablespoon tomatoes, happened
• 4 cloves garlic
• 2 thick onion (s)
• 2 bell pepper (s)
• 2 carrot (s)
• 3 tablespoon paprika powder
• 1 chilli pepper (s)
• salt and pepper
• Vegetable broth
• 1 bay leaf, possibly
• soy sauce
• 1 shot red wine

Print Recipe Pin Recipe

Instructions

1. Bring the soy chunks to the boil in vegetable stock (amount according to package instructions), turn off the stove and let it steep for 15-20 minutes. In the meantime, roughly chop the onions, dice the peppers, peel and slice the carrots. Peel and chop the garlic, remove the seeds from the chilli pepper and cut into small pieces. Dab the smoked tofu and cut into cubes.
2. When the chunks of soy are soft, pour them into a sieve, collect the brew and squeeze the chunks out in the sieve, I always do this with the potato masher.
3. Put about 3 - 4 tablespoons of oil in a large non-stick pan, then fry the chunks of soy with the smoked tofu very hot until everything is nicely browned. Move a little to the side and fry the vegetables vigorously in the middle of the pan until they are colored. If necessary, add a little more oil.
4. Clear the middle of the pan and roast the tomatoes, stirring constantly, deglaze with red wine or a few splashes of soy sauce and mix everything well, then add the broth of the soy chunks until the contents of the pan are almost covered. Stir in the paprika powder. If you like, add a bay leaf and let it steep.
5. Put the lid on the pan and let the goulash simmer for at least half an hour, stirring occasionally, the longer it permeates, the better the goulash gets. If the goulash is too thick, just stir in a little vegetable stock, then season with salt and pepper.