EatSmarter Exklusiv-Rezept

Tofu Goulash

with Peppers, Potatoes and Tomatoes

Tofu Goulash - Tofu Goulash - Hungarian casserole done completely vegan, with a strong note of smoked tofu
433 kcal
Tofu Goulash - Hungarian casserole done completely vegan, with a strong note of smoked tofu

(0)

Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
433
22%
Protein
26 g
52%
Fat
22 g
28%
Added Sugar
0 g
0%
Carbohydrates
32 g
12%
Roughage
13 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3Tomatoes (about 250 grams)
2Bell pepper (1 red, 1 yellow, each approx 200 grams)
9 ouncessmoked Tofu
2Onion
2Garlic clove
5small Potatoes (about 250 grams)
2 tablespoonsOlive oil
2 tablespoonsground paprika (1 tablespoon hot, 1 tablespoon sweet)
1 ¼ cupsVegetable broth
½ bunchesParsley
1Lemon
2 teaspoonsCornstarch
Salt
Pepper

Kitchen Utensils

1 Pot, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Fine grater, 1 Bowl

Directions

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1 Stem the tomatoes. Score the skins on the tomatoes opposite the stem end.
2 Dip tomatoes in boiling water for 30 seconds. Remove from water, rinse and remove the skin.
3 Cut tomatoes into quarters and cut out the cores.
4 Cut bell peppers into quarters, remove seeds, rinse and cut into 2 cm (approximately 3/4 inch) dice.
5 Cut tofu into 2 cm (approximately 3/4 inch) cubes.
6 Peel the onions and garlic and chop finely.
7 Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes. Cover with cold water.
8 Heat oil in a pot. Sauté onions and garlic until translucent, about 2 minutes. Add diced bell peppers and continue stewing over medium heat for 4-5 minutes.
9 Drain the potatoes and add to the pot.
10 Sprinkle with paprika and fill with the vegetable broth. Cover, bring to a boil and cook for 5 minutes.
11 Meanwhile, rinse the parsley, shake dry, pluck leaves and chop finely. Rinse lemon in hot water, wipe dry, grate the peel finely and mix with the parsley.
12 After 5 minutes, add the tomatoes to the pan and continue cooking. After 3 minutes, add the tofu and continue to cook for 4 more minutes.
13 Stir cornstarch in a little cold water until smooth. Stir into stew and bring to a boil, then season with salt and pepper. Serve sprinkled with parsley and lemon mixture.
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