Vegan goulash

Ingredients for 6 servings:

• 200 g soy cubes (soy chunks)
• 100 g smoked tofu
• e.g. vegetable broth
• n. B. Oil for frying
• 5 tbsp tomatoes, pureed
• 4 cloves garlic
• 2 large onions
• 2 bell peppers
• 2 carrots
• 3 tbsp paprika powder
• 1 chili pepper(s)
• salt and pepper
• vegetable broth
• 1 bay leaf, if desired
• Soy sauce
• 1 shot of red wine

Instructions

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

Boil the soy chunks in vegetable broth (according to the package instructions), turn off the heat, and let stand for 15-20 minutes. In the meantime, roughly chop the onions, dice the bell peppers, and peel and slice the carrots. Peel and chop the garlic, deseed the chili pepper, and finely chop it. Pat the smoked tofu dry and cut into cubes. When the soy chunks are soft, drain them in a sieve, collecting the liquid, and press the chunks into the sieve. I always do this with a potato masher. Add about 3-4 tablespoons of oil to a large non-stick pan, then fry the soy chunks and smoked tofu over very high heat until everything is nicely browned. Push them aside and fry the vegetables vigorously in the center of the pan until they have browned. Add a little more oil if necessary. Clear the center of the pan and roast the passata, stirring constantly. Deglaze with red wine or a few splashes of soy sauce, if desired, and mix everything well. Then add the liquid from the soy chunks until the contents of the pan are almost covered. Stir in the paprika. Add a bay leaf, if desired, and let it simmer. Cover the pan and let the goulash simmer for at least half an hour, stirring occasionally. The goulash improves the longer it simmers. If the goulash is too thick, simply stir in a little vegetable stock. Finally, season with salt and pepper.