Ingredients
- 1 lg white or yellow onion, chopped
- 2 leeks, washed, trimmed and chopped, including a bit of the green top
- 4 ribs celery, chopped
- 3 carrots, peeled and chopped
- 2 red or green peppers, seeded, pared and chopped
- 4 mediums potatoes, peeled and cut into 1" cubes
- 4 cloves garlic, peeled and chopped fine
- 12 ounces can diced tomatoes together with their juice
- 2 teaspoons caraway seeds
- 8 tablespoons sweet Hungarian paprika - or adjust to your taste
- 3 tablespoons canola or other mild vegetable oil
- 4 cups vegetable or other stock, or water
- 1 cup firm tofu cut into ½" cubes
- Salt and pepper to taste
Make it step by step
- In a non stick or other stockpot, heat the vegetable oil until hot
- Add and sauté the onion, leeks, and celery until soft and the onions are translucent
- Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
- Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
- Add 4 cups stock or water
- Bring to the simmer and heat at a low simmer for 45 minutes.
- If using tofu add in the final 15 minutes of cooking.
- The goulash is ready to eat when the vegetables are tender.
- Longer cooking will improve taste: add extra stock or water as needed or leave as is to reduce for a thicker version
- Taste and adjust seasoning
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.