enough for two servings
INGREDIENTS
200 g smoked tofu
4-5 large potatoes
1 small onion
2 garlic cloves
1 red pepper
2 tbsp vegetable oil
2 tbsp red pepper powder
1 tbsp vegetable stock powder
250 ml tomato sauce
250 ml water
2 tbsp chopped dry parsley
1 tbsp whole cumin seeds
1/4 tsp chili flakes
salt and pepper
topping: 1 tbsp chopped fresh parsley
GOOD TO HAVE: large pot, large saucepan
HOW TO
1. Cut onion, garlic, potatoes, smoked tofu and red pepper in small chunks. In large saucepan heat up oil, add red pepper powder and fry everything you chopped before.
2. Add some water and vegetable stock powder, tomato sauce, cumin seeds and heat up over medium heat. Turn down heat and let simmer for about 20-30 minutes, stir from time to time.
3. When consistency is to thick add more water when too liquidy let it cook even longer, then the potatoes will do the rest and your goulash will get thicker. Or if you don't have that much time add some starch powder.
4. Once potatoes are done, season with salt and pepper, chili flakes and dry parsley. Serve in a bowl with some extra parsley on top and enjoy!