Tofu Goulash
Notes
Serve with rice, potatoes, or bread.
Ingredients
- 800 g smoked tofu
- 1 lemon
- ½ tsp caraway seeds
- 2 clove of garlic
- ½ tsp dried marjoram
- olive oil
- 6 red onions
- Vegetable oil
- 1 small carrot
- 1 small leek
- 80 g approx. 80 g
- 1 small piece of celery root
- 80 g approx. 80 g
- 1 small piece of parsley root
- 80 g approx. 80 g
- 2 tsp tomato paste
- 200 ml red wine
- 1 l of vegetable broth
- salt
- black pepper
Instructions
- Cut the tofu into small cubes. Peel a lemon and finely chop the zest together with the cumin, garlic, and marjoram.
- Marinate the tofu with the spice mix and a little olive oil.
- Peel the onions, halve them, and cut them into thin strips.
- Peel the vegetables and chop them into small pieces.
- Fry the onions in a hot pan with oil. Add in the chopped vegetables, and fry them as well.
- Add in the tomato paste and let it brown. Deglaze with the red wine and let it reduce.
- Pour in the vegetable broth once the red wine has reduced.
- Add the tofu to the pan and let the goulash simmer gently, covered, for 1 hour. Stir occasionally and season with salt and pepper.