Austrian potato and tofu goulash

Austrian potato and tofu goulash. Raw peeled potato, Plain firm tofu, Raw onions.

Sophie & Paul — adaptação

15 + 40 min · 4

Ingredients

• 650 g Raw peeled potato
• 300 g Plain firm tofu
• 250 g Raw onions
• 12 g Raw garlic
• 350 g Raw tomatoes
• 30 g Olive oil
• 8 g Paprika
• 2 g Caraway seeds
• 1 g Dried marjoram
• 15 g Apple cider vinegar
• 600 g water retained in recipe; excludes discarded cooking water
• 200 g plain rye bread, without eggs, dairy or animal fat
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Peel and cube potatoes; chop onion, garlic and fresh tomatoes. Pat tofu dry and cut into 2 cm cubes.
2. Brown tofu in 10 g oil for 6–8 minutes and reserve. Soften onion in remaining oil for 8 minutes; add garlic, caraway and paprika for 30 seconds.
3. Add vinegar, tomatoes, potatoes, marjoram, measured water, salt and pepper. Simmer covered for 25 minutes until potatoes are tender; add tofu for the last 5 minutes.
4. Mash a few potato pieces into the sauce to thicken it. Serve with 50 g rye bread per person.