Smoked Tofu Goulash [vegan] [gluten free]

Name: Smoked Tofu Goulash [vegan] [gluten free]
Prep time: 15 min
Total time: 30 min
Ingredients: 400g sweet potatoes [14 oz]; 280g Tofoo Smoked Tofu [9.9 iz]; 1 red pepper; 1 yellow pepper; 400g can chopped tomatoes [14 oz]; 2 Tbsp tomato paste; 3 1/2 tsp smoked paprika; 3 tsp ground cumin; 1 bay leaf; 75ml white wine [2 1/2 fl oz / US 1/3 cup]; 1 onion (finely chopped); 4 garlic cloves (crushed); 500ml vegetable stock [17 fl oz / US 2 cups]; olive oil; bunch of fresh parsley; lemon juice to taste; salt & pepper; Cooked rice or grain (barley; quinoa etc... ) to serve with

Published on December 6, 2016 | In Hungarian | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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Bursting with flavours and goodness this Smoked Tofu Goulash is made with sweet potatoes, peppers and lots of smoked paprika.

A comforting dish, this recipe is straightforward to make. You can substitute smoked tofu for plain tofu if you prefer.

I created this recipe for Tofoo, a brand new tofu range handmade to a traditional Japanese recipe in small batches in Yorshire.

Tofoo is organic (certified by the Soil Association), non-GM and also free of gluten, wheat, yeast and dairy. You can read more about Tofoo here.

Smoked with beechwood, Tofoo Smoked adds a distinctive rich flavour which is also not too strong.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Vegan

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Ingredients

400g sweet potatoes [14 oz]
280g Tofoo Smoked Tofu [9.9 iz]
1 red pepper
1 yellow pepper
400g can chopped tomatoes [14 oz]
2 Tbsp tomato paste
3 1/2 tsp smoked paprika
3 tsp ground cumin
1 bay leaf
75ml white wine [2 1/2 fl oz / US 1/3 cup]
1 onion (finely chopped)
4 garlic cloves (crushed)
500ml vegetable stock [17 fl oz / US 2 cups]
olive oil
bunch of fresh parsley
lemon juice to taste
salt & pepper
Cooked rice or grain (barley, quinoa etc... ) to serve with

Instructions

Remove tofu from packaging. Press for 1 to 4 hrs to drain off any excess water.
When you are ready to start cooking, heat some olive oil in a large saucepan.
Add onion, garlic, smoked paprika and cumin. Cook for a few minutes until onion is soft.
Cut pepper in 2cm [0.8 inches] wide slices. Half each slice by cutting it across its width. Cut sweet potatoes in 2cm [0.8 inches] dice. Cut pressed tofu in 2cm [0.8 inches] dice.
Add peppers and sweet potatoes to onion mixture. Stir in tomato paste.
Add chopped tomatoes, vegetable stock, wine and bay leaf.
Tip tofu in the saucepan. Stir gently to mix ingredients in without breaking up the tofu dice.
Bring to a boil then cook under medium heat for 20-30 minutes until sweet potatoes are soft (they should still have a bite).
Season to taste with lemon juice (1/4 to 1/2 lemon), salt & pepper.
Add one to 2 generous handfuls of chopped parsley on top.
Serve with cooked rice or grain (barley, quinoa etc... ).