Recipe: Vegetarian Goulash Soup With Tofu

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Edited by: Sheri

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Foodista Blog: “Vegetarian Goulash Soup With Tofu”

March 06, 2009

Long ago when we were part of a (very low budget) film crew shooting in Germany and Austria I discovered the pleasures of goulash and goulash soup. The difference between ...

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Ingredients

1	lg white or yellow onion, chopped
2	leeks, washed, trimmed and chopped, including a bit of the green top
4	ribs celery, chopped
3	carrots, peeled and chopped
2	red or green peppers, seeded, pared and chopped
4	medium potatoes, peeled and cut into 1" cubes
4	cloves garlic, peeled and chopped fine
12	ounces can diced tomatoes together with their juice
2	teaspoons caraway seeds
8	tablespoons sweet Hungarian paprika - or adjust to your taste
3	tablespoons canola or other mild vegetable oil
4	cups vegetable or other stock, or water
1	cup firm tofu cut into ½" cubes
	Salt and pepper to taste

Preparation

Step 1	In a non stick or other stockpot, heat the vegetable oil until hot
Step 2	Add and sauté the onion, leeks, and celery until soft and the onions are translucent
Step 3	Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
Step 4	Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
Step 5	Add 4 cups stock or water
Step 6	Bring to the simmer and heat at a low simmer for 45 minutes.
Step 7	If using tofu add in the final 15 minutes of cooking.
Step 8	The goulash is ready to eat when the vegetables are tender.
Step 9	Longer cooking will improve taste: add extra stock or water as needed or leave as is to reduce for a thicker version
Step 10	Taste and adjust seasoning