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Vegan Hungarian Goulash with Tofu and Potato came about because of need. You see, Dear Reader, I needed to put together a few dishes that could be easily packaged, were portable, and could be easily reheated.


McKenna was going to spend a week with her Poppy (my dad) and I already knew that they get along famously, but I didn’t want to cause him any anxiety or stress because of her new vegetarian lifestyle.


To be perfectly honest, I’ve talked to my dad several times about the benefits of incorporating more vegetables into his diet, but like most of his generation, mealtimes consist of meat and potatoes. Sometimes, one cannot be changed – no matter how powerful my skills of persuasion!!


With McKenna going to his home for a week, I was worried that she would eat nothing but French Fries or Cookies. You see, when it comes to cooking vegetarian food, my dad can prepare a few things (Mac and Cheese) but, the last thing I wanted was for him to spend hot summer days preparing a meal when I could make meals ahead of time and bring them along when we dropped McKenna off at his place.


This Vegan Hungarian Goulash with Tofu and Potato fit the bill perfectly. And, score, both McKenna and John.e loved it!  I love when that happens.


Now, Dear Reader, if you’re a fan of paprika, like I am, then this is most certainly the dish for you! Vegan Hungarian Goulash with Tofu and Potato is a completely vegan dish made with big chunks of potato and tofu, and seasoned just right with garlic, paprika, oregano, and basil.  Let’s get to the recipe!



Vegan Hungarian Goulash with Tofu and Potato
Serves 6
Write a review
Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
230 calories
32 g
0 g
7 g
14 g
1 g
415 g
254 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 230
Calories from Fat 63
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 254mg
Total Carbohydrates 32g
Dietary Fiber 6g
Sugars 7g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 pounds baby red potatoes, halved
  2. 1 can tomato paste
  3. 1 large white onion, finely diced
  4. 5 garlic cloves, grated
  5. 5 tablespoons paprika powder (hot or mild – your choice!)
  6. ½ teaspoon salt
  7. ½ teaspoon black pepper
  8. 1 teaspoon olive oil
  9. 2 350g packages tofu, extra firm, cubed
  10. 3 cups water
  11. 1 teaspoon dried oregano
  12. 1 teaspoon dried basil
  13. 1 bay leaf
  14. ¼ cup fresh parsley, chopped (plus more for garnish)
  1. Start by cooking the onions in the olive oil over medium heat. Use a large pot – a Dutch oven is perfect for this recipe!
  2. Once the onions are cooked, add in the garlic and stir through – cook for 1 minute.
  3. Add in the tomato paste, paprika, salt, black pepper, oregano, basil, and bay leaf. Stir these ingredients into the onions and garlic. Allow the spices and the tomato paste to cook for 2-3 minutes.
  4. Add in the potatoes and the water. Stir to combine.
  5. Place a lid on the pot and cook for 5 minutes.
  6. Reduce heat to simmer, add the tofu and stir to combine. Be careful not to break up the tofu pieces. Try to keep the tofu into solid, uniform chunks. I found that using a silicone spoon worked well.
  7. Continue to simmer for 30 minutes. The sauce will thicken and the potatoes will finish cooking. Once the potatoes are cooked, stir in the parsley and turn off the heat.
  8. Allow the goulash to sit for 5 minutes undisturbed before serving.
Lord Byron's Kitchen

Vegan Hungarian Goulash with Tofu and Potato

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This Post Has 5 Comments

  1. Dude, that is actually remarkably close to what a Hungarian would recognise as a goulash or gulyás as it is called out here… Although naturally you would probably be dismembered with an array of farm equipment if you dished up a goulash with tofu in it 😉 But the flavours are all right where they should be, Hungarians would use marjoram over oregano but they are so close in flavour to make no difference and the herby metallic tones of the basil would be replaced with caraway seeds but again pretty similar.

    1. Thanks so much, Brian. That means a lot coming from you! Remind me not to mention the ‘T’ word when I visit Hungary! 😉

      1. You could mention it out here in the sticks and people would just look at you as they would not know what it is 😉 In the big city you would probably be laughed at though 😀

  2. You are such a good son & dad. This recipe looks lovely, and I do hope it might have served to change your dad’s mind just a bit about abandoning the meat for a few meals here and there. 😉

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