Tofu-potato goulash

Ingredients for 4 servings:

• ¾ liter vegetable broth, strong
• 300 g tofu, bite-sized cubes
• 1 large onion(s), chopped
• 2 garlic cloves, finely chopped
• oil
• 3 tomatoes, diced, or a small can of tomatoes
• 2 tbsp tomato puree
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp sage
• 1 tsp marjoram
• 1 tsp basil
• ¼ tsp coriander, ground
• ¼ tsp caraway powder
• 1 pinch(s) of cayenne pepper
• 100 ml red wine
• 750 g potatoes, bite-sized pieces
• 150 g soy cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegan

In a large pot, bring the tofu and vegetable broth to a boil and simmer for about 15 minutes. Meanwhile, sauté the onion and garlic in butter or oil. Add the tomatoes and spices and let the sauce thicken for about 10 minutes. Add the red wine and continue to simmer. Add the potatoes to the tofu and vegetable broth. Bring the broth back to a boil and stir in the tomato sauce. Cover and simmer until the potatoes are tender. Stir in the soy cream. Let the goulash rest, covered, for another 10-15 minutes before serving.