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- 300g firm tofu
- 2 tablespoons of smoked paprika
- 1 teaspoon of sea salt
- 450 g well-drained sauerkraut
- 1 sliced onion
- 1 large garlic clove, minced
- 200 ml vegan sour cream
- 1 teaspoon plain flour
- 2 tablespoons of ground paprika
- 1 splash of soy milk
- 500 ml of water
- 1/2 cube of Massel chicken broth *
- 2 tablespoons roasted caraway seeds
- 2 tablespoons of Nuttelex margarine
- 2 splashes of sunflower oil
- 7 peeled potatoes cut into pieces
- 1/2 lemon juice
* Massel is recommended by the best recipes in Australia
Start with the tofu and marinade with 1 tablespoon of smoked paprika and 1/2 teaspoon of sea salt. Fry with a little oil until golden on each side and then reserve. Heat a little sunflower or canola oil in a saucepan and add half the onion. Fry until lightly browned. Add garlic, 2 tablespoons ground paprika, and roasted caraway seeds. Mix well.
Add the marinated tofu cubes to the onions. Mix well and fry for another 2 minutes.
Add the sauerkraut (not the juice if possible) and 1 tablespoon of the smoked paprika. Add the water and simmer the goulash for about 20 minutes. Stir occasionally. Season with 1/2 teaspoon of sea salt.
To make sour cream, simply mix plain coconut yogurt with a little lemon juice, a little soy milk, 1 teaspoon plain flour, a pinch of paprika, and salt. The consistency should be smooth. Add to plate and combine well. Simmer for another 20 minutes. When ready, turn off the heat and let it rest another 20 minutes.
Cook the potatoes in salted water until ready. Add Nuttelex margarine to a skillet and some sunflower or canola oil. Add the cooked potatoes and fry until lightly browned. Add the other half of the onion to the potatoes and fry until golden brown.
Dry the tofu with a paper towel before cooking. I use polish sauerkraut. You can use sunflower or canola oil. Season the caraway seeds in a frying pan without oil. To make vegan sour cream, mix coconut yogurt with the juice of half a lemon, 1 tablespoon of flour, a pinch of paprika and a little soy milk.