Saturday, July 12, 2014

Vegan Goulash


2 blocks of tofu, frozen for one day and then defrosted
3 tbsp olive oil
1 large onion
1 tsp sweet paprika
1/2 tsp hot paprika (or to taste)
2 carrots
4 large potatoes
1 green capsicum (bell pepper)
1 red capsicum (bell pepper)
2l l vegetable broth
Salt to taste

If you freeze the tofu and then defrost it it becomes porous and easy to cook in stew without breaking up. Also it will absorb flavors really well! Once the tofu is defrosted cut it in big cubes. Chop the onion and sauté with the olive oil. When the onion is translucent add the paprika, the sweet paprika will give flavour, and the hot one… heat, so use this according to taste. Then add the tofu cubes and stir well. Add the vegetables and the hot vegetable broth. Simmer until the carrots and potatoes are ready, but before the potatoes start to break up. Goulash is more like a soup than a stew. If you prefer a thicker stew just cook it for longer, stirring often and breaking up the potatoes. Add salt to taste (no necessary if the broth is salty enough).

 Photos and Recipes by Alessandra Zecchini ©


  1. Adam is veggie too:)
    Love this goulash look delicious!
    Alessandra here is really cold!
    Un abbraccio!

    1. Yea cold here too! Brrrrr! Adam, I didn't know you were vegetarian :-)

  2. cara alessandra, bello questo goulash vegan. se trovassi il tofu certificato (sono anni che lo cerco) potrei provarci.
    come state laggiù? io ogni tanto mi risveglio dal mio torpore bloggeresco, presa da mille cose, e passo a vedere come state e cosa fate. ed è sempre un bel vedere e soprattutto un bel mangiare

  3. CIao Gaia, faccio fatica anch'io a passare da altri blog, mi sa che ormai ne seguo troppi, ma soprattutto passo troppo tempo on Pinterest :-)



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