Smoked Tofu goulash

6 servings

Preparation: 15 min. Cook time 30 min.



  • 250 g smoked tofu
  • 400 g sweet potatoes
  • 1 red pepper
  • 1 yellow pepper
  • 400 g shopped tomatoes
  • 2 tbsp tomato paste
  • 3 ½ tsp smoked paprika
  • 3 tsp ground cumin
  • 1 bay leaf
  • 1 onion
  • 4 garlic cloves
  • 500 ml vegetable stock
  • olive oil
  • bunch of fresh parsley
  • lemon juice to taste
  • (himalaya)salt and pepper
  • boiled konjac rice



  1. Heat the olive oil in a large saucepan, chop the onion and garlic, add to the pan and sprinkle with smoked paprika and cumin. Cook for a few minutes until the onion is soft.
  2. Chop the peppers and dice the tofu and sweet potatoes, add to the pan, stirring in the tomato paste.
  3. Add chopped tomatoes, vegetable stock, wine and bay leaf. Stir gently to mix ingredients.
  4. Bring to a boil and cook under a medium heat for 20-30 minutes until sweet potatoes are soft.
  5. Add the rice to a separate pan of boiling water and cook for 8-12 minutes or until soft.
  6. Season to taste with lemon juice (¼ to ½ lemon), salt and pepper
  7. Add one to two generous handfuls of chopped parsley on top and serve with the rice.


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