Potato goulash with fried tofu

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 150 g Onions
  • 2 Garlic cloves
  • 1.2 kg Potatoes
  • 2 red peppers
  • 3 TABLESPOONS Oil
  • 2 TABLESPOONS Tomato paste
  • 1/4 TEASPOON freeze-dried marjoram
  • 1/2 TEASPOON Caraway seeds
  • 2–3 Bay leaves
  • 500 ml Vegetable broth
  • 250 g green asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 1-2 TABLESPOONS White wine vinegar
  • 200 g Herbal Tofu
  • 1 TEASPOON Soy sauce
  • some stem(s) fresh marjoram to garnish

Directions

  1. 1

    Peel onions and garlic and cut into fine pieces. Peel and wash the potatoes and cut them into large pieces. Clean, wash and dice the peppers

  2. 2

    Heat 1 tablespoon of oil in a saucepan. Sauté the potatoes for 2-3 minutes. Add onions, garlic and tomato paste, sauté briefly. Add bell pepper, marjoram, caraway and bay leaves. Deglaze with broth, bring to the boil and simmer covered for 20-25 minutes

  3. 3

    Wash the asparagus, cut off the woody ends. Cut the asparagus into diagonal pieces and add to the potato goulash about 5 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and vinegar

  4. 4

    Cut the tofu into 16 equally sized cubes. Heat 2 tablespoons of oil in a frying pan. Fry the diced tofu for about 3 minutes while turning. Finally, deglaze with soy sauce and remove from heat. Arrange potato goulash in bowls. Add 4 tofu cubes and garnish with fresh marjoram as desired

Nutrition Facts

KCAL
330 kcal
CARBS
44 g
FATS
11 g
PROTEINS
12 g