Smoked tofu goulash in tomato sauce

Ingredients for 2 servings:

• 250 g potatoes
• 2 tbsp rapeseed oil for frying
• 100 g onion(s), finely diced
• 200 g fresh mushrooms, sliced
• 175 g smoked tofu, diced
• 1 can of tomatoes, chopped approx. 400 g (peppers)
• 1 tsp, heaped vegetable stock powder
• 1 tsp paprika powder
• some Pul Biber
• 1 garlic clove(s), pressed through a garlic press
• smoked salt
• Pepper, freshly ground
• 1 tbsp, heaped soy crème fraîche (crème fraîche alternative)
• 1 tbsp, heaped parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, vegan, with mushrooms

Boil the potatoes in their jacket potatoes, ideally the day before. Dice the cold potatoes. Heat the oil in a wide saucepan. Sauté the onions and mushrooms until golden brown. Add the smoked tofu and cook briefly. Mix in the stock powder, paprika, pul biber, and garlic. Top up with the chopped tomatoes and simmer gently for 5 minutes. Add the diced potatoes and heat through. Mix in the soy crème fraîche and parsley, and season with salt and pepper.