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
- 2 pounds baby red potatoes, halved
- 5 ounces tomato paste
- 1 large onion, finely diced
- 5 cloves garlic, grated
- 5 tablespoons paprika, hot or mild – your choice!
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 700 grams tofu extra firm, cubed (about two packages)
- 3 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 whole bay leaf
- ¼ cup fresh parsley, chopped (plus more for garnish)
Start by cooking the onions in the olive oil over medium heat. Use a large pot – a Dutch oven is perfect for this recipe!
Once the onions are cooked, add in the garlic and stir through – cook for 1 minute.
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.
Add in the potatoes and the water. Stir to combine.
Place a lid on the pot and cook for 5 minutes.
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.
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.
Allow the goulash to sit for 5 minutes undisturbed before serving.