Mushroom and smoked tofu goulash with paprika

Ingredients

For 1 serving

• Smoked tofu150 g
• Button mushrooms150 g
• Potatoes150 g
• Onion60 g
• Paprika1 teaspoon
• Caraway seedsto taste
• Tomato passata100 g
• Sour cream20 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, soy,

In season: October – March

Method

1. Peel and finely chop the onion. Wipe the button mushrooms with a damp cloth and quarter them; peel the potatoes and cut them into roughly 2 cm cubes.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and soften the onion for 5 minutes, until tender and translucent.
3. Add the paprika and caraway and stir for 1 minute over low heat, until fragrant; don't let them darken or they turn bitter.
4. Add the mushrooms, potatoes, tomato passata and a generous glass of water. Bring to the boil, cover and cook over low heat for 20 minutes, stirring now and then, until the potatoes are tender.
5. Meanwhile cut the smoked tofu into roughly 1.5 cm cubes. Add it to the stew and cook uncovered for another 5 minutes, until the sauce is thick and smooth; season with salt.
6. Serve the goulash hot with a spoonful of soured cream on top.