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Vegetarian goulash with tofu and mushrooms

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Ingredients for 2 servings:

  • 500g tofu
  • 2 large carrots
  • 2 m.-sized onion(s)
  • 2 cloves garlic, or more if desired
  • 1 bell pepper(s)
  • 150 g mushrooms
  • 150 ml red wine
  • 500 ml vegetable stock
  • 1 dash of soy sauce
  • Thyme
  • Paprika powder
  • salt and pepper
  • 1 chili pepper(s)
  • 3 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Chop the onions, garlic, and tofu into small pieces and fry in olive oil. Add a dash of soy sauce. Chop the carrots and toss them into the pot, then deglaze with the wine and stock. Add the tomato paste, bay leaves, and paprika. Simmer for 30 minutes. Slice the peppers and mushrooms. Add them to the pot and add the remaining spices. Cook for another 5 minutes and season to taste. Remove the bay leaves. Serve with red cabbage or spaetzle, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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