Happy Sunday, cuties! Are you surviving the “Artic Blast”? The weather forecast for our area was saying that there would have been a lot of snow, but in the end, we had only a sprinkle and not much else! However, it has been below zero for a few days so this called for some warm and comforting food and I was in the mood for a goulash: I still remember when my granddad was making this dish, all the care he was putting into it and how delicious and comforting it was. Obviously, it wasn’t vegan, but I was looking to recreate that feeling again and I managed to find the perfect recipe! ForkfulOfPLants’ recipe for a Vegan Goulash with Mushroom and Smoked Tofu is just what you want.
Ingredients
- 1 tbsp olive oil
- 2 brown onions chopped into 1 inch pieces
- 1 red bell pepper chopped into 1 inch pieces
- 500 g mushrooms sliced
- 2 tbsp sweet smoked paprika
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 200 g carrots chopped into ½ inch pieces
- 300 g potatoes chopped into 1 inch pieces
- 1 block smoked tofu (approx 225g) cut into 1 inch cubes
- 2 tbsp flour
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 500 ml vegetable stock
- 3 springs fresh thyme
- salt and pepper to taste
Method
- Heat the oil in a large pan. Add the chopped onions and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften.
- Add the mushrooms, and cook for 5 minutes more, or until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
- Stir the spices through, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again.
- Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme. Stir to combine, then bring the goulash to a steady simmer.
- Cover and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened.
- Season with salt and pepper to taste.
Alternative
You can swap the smoked tofu for the same quantity of soy chunks – rehydrate them in warm water, drain them and add to the recipe instead of the tofu.
I hope you’ll enjoy this recipe!
Love,
TVCL xx
The Vegan Cat Librarian 
Hi! This recipe for Vegan Goulash with Mushroom and Smoked Tofu sounds delicious and perfect for a cozy winter night in. I love how you shared your personal connection to this dish and your efforts to recreate it in a vegan version. I’m curious, have you tried any other vegan alternatives to the smoked tofu? Thanks for sharing!
Matt Thompson
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Hi beachbum94! Thank you so much for leaving a comment. I’m glad you liked the post 😊
An alternative to smoked tofu would be soy chunks, rehydrated in warm water, drained, soaked in a mixture of 3 tablespoons of smoked liquid and 3 tablespoons of soy sauce (or tamari) and add to the recipe instead of the tofu. Another alternative would be jackfruit, however I haven’t tried the recipe with this substitute.
I hope you’ll enjoy making this!
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