Vegetarian Goulash Soup With Tofu
1 lg white or yellow onion, chopped
3 carrots, peeled and chopped
2 red or green peppers, seeded, pared and chopped
4 mediums 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
1 cup firm tofu cut into ½" cubes
In a non stick or other stockpot, heat the vegetable oil until hot
Add and sauté the onion, leeks, and celery until soft and the onions are translucent
Add 4 cups stock or water
If using tofu add in the final 15 minutes of cooking.
The goulash is ready to eat when the vegetables are tender.