Paprika goulash with tofu

Ingredients for 4 servings:

• 300 g vegetable onions
• 600 g bell pepper(s), colored
• 4 tbsp olive oil
• 1 tbsp paprika powder
• 1 tbsp sugar
• 1 bay leaf
• 1 tsp caraway seeds, whole
• 2 tbsp tomato paste
• 600 ml vegetable stock
• 1 can tomatoes, peeled (850 g)
• 200 g smoked tofu
• 100 g cherry peppers, pickled
• Salt and pepper, mixed, freshly ground
• some parsley, flat or curly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and dice the onions. Halve, trim, rinse, and dice the bell peppers. Heat 2 to 4 tablespoons of olive oil in a roasting pan or casserole dish and sauté the onions and peppers for about 10 minutes. Then add the paprika powder, sugar, bay leaf, and caraway seeds, stir in the tomato paste, and sauté for about 2 minutes. Then add the vegetable stock and the peeled tomatoes, including their juices, and bring to a boil. Dice the smoked tofu and add it. Cover and simmer over medium heat for about 25 minutes. Drain the cherry peppers, reserving about 50 ml of the marinating liquid and adding both. Simmer for about 5 minutes more. Season the bell pepper goulash with salt and mixed pepper. Garnish with parsley. Serve with rice.