Tofu goulash

Ingredients for 2 servings:

• 200 g tofu, plain
• 5 tbsp soy sauce
• 2 cm Harissa, from the tube OR
• 2 tbsp chili sauce, hot
• 2 tbsp olive oil
• 5 medium-sized potatoes, waxy
• 4 cloves garlic
• 1 bunch of spring onions
• 2 bell peppers
• 4 m.-sized tomatoes
• 350 ml vegetable broth, strong
• 1 lemon(s), zest thereof, organic
• 3 tbsp cornstarch
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with potatoes, peppers and tomatoes

In a small bowl, mix the soy sauce with the harissa or chili sauce. Add the tofu, cut into 1.5 cm cubes, and marinate with the lid closed for about 2 hours, shaking frequently. Peel the potatoes, cut into 1.5 cm cubes, and place them in cold water. Finely dice the peeled garlic and thinly slice the spring onions. Quarter the tomatoes, remove the seeds, and cut into pieces. Deseed the bell peppers and cut into 1.5 cm pieces. Drain the potatoes and let them drain well. Heat the oil in a large pan and fry the garlic, stirring frequently, but do not allow it to brown. Add the potatoes and cook both over medium heat for 8-10 minutes. Then add the bell pepper pieces and the stock, cover and bring to a boil, and cook for 5 minutes. Then add the tomatoes, followed after another 5 minutes by the tofu and spring onions, and sauté for another 5 minutes. Stir in the cornstarch mixed with water, bring to a boil briefly, and season with lemon zest, salt, and pepper. A green salad with yogurt dressing goes very well with this.