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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!



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4.2 from 10 votes

Vegan Hungarian Goulash with Tofu and Potato

Course Main Course
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6
Author Lord Byron's Kitchen


  • 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.

Vegan Hungarian Goulash with Tofu and Potato

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This Post Has 15 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! ;)
  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. ;)
  3. Hi, I am in New Zealand, ummm when u say 1 can of tomatoe paste, could you specify the amount in grams or ounces please, as there are many different sized cans of paste! Thank you.
  4. I have literally never commented on a recipe before this goulash was just incredible I felt I had to. I didn't have tomato paste so i instead used a 15 ounce can of tomato sauce and then added a little less water than the recipe calls for; just enough to get the texture at the right consistency. I was thinking next time I make this I might add some frozen peas or something. Just to add a little extra color. Also, if you're like me and have never cooked with Tofu before, make sure you press out the excess water. I wrapped it in a tea towel and left my cast iron pan on top for about five minutes. I actually have no idea if this is needed for the recipe, but i've read that's what you're supposed to do so i just went ahead and did it. But anyway, thanks for the recipe! I loved, loved, loved it.
    1. Thank you, Charcoal! I try to buy the extra firm tofu so that I can skip that step, but good call on getting rid of the extra moisture! I love the idea of adding frozen peas to the dish as well. Thank you for your comment; I'm flattered that you took the time to comment on one of my recipes your very first time! :)
    1. Hi Stephanie - you can, but I try to avoid freezing potato, because potato does not thaw and re-heat very well.
  5. This was a *great* recipe and I will definitely be making this in the future! I had all the ingredients in the house (except the fresh parsley) and it turned out SO well. My whole family cleaned their plates! Besides being delicious it was also cheap, healthy, quick and easy - can't ask for more than that. :)

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