Vegan Goulash Recipe | A Taste of Hungary

Hi guys, this recipe is my take on the Hungarian classic, goulash. This one is a veganised version, therefore slightly different from others you may come across. Traditional versions all use meat, typically beef. My vegan goulash is using smoked tofu, paprika smoked, to go with the traditional Hungarian theme.  

Tofu?

Some of you may recall the first time I ever used tofu (recipe here). Well, this is the second, I’ve never used it in this way before, it’s a miracle this actually turned out. The texture cooked this way is very different than the last time I cooked it. This recipe kind of reminded me of slow cooked chicken, which was quite a shock to the system considering I stopped eating meat primarily because I don’t like it, rather than the ethical factors.  

For those who don’t want to try a tofu version, and also don’t like/ eat meat, you could try a bean dish. I considered trying to make this one with beans, but I have made another bean dish for this recipe series and decided to keep this version as close to the original as I could.  

There’s a lot of paprika here. If you don’t like it, please skip this series and come back next week. There’s no way to avoid it here. When researching for this recipe series, I found a lot of the vegan options were very heavy on the potato, I tried to cut back a little to make the meal less heavy, but feel free to add more if you’d prefer.  

Goulash is great for people who aren’t too confident in the kitchen as it pretty much cooks itself after you’ve added your ingredients to the pan. 

This recipe is vegan, gluten free, dairy free and nut free.  

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Smoked Tofu Hungarian Goulash

This recipe is vegan, gluten free, dairy free and nut free.

Course Main Course

Cuisine Hungarian

Keyword Goulash

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2 generous servings

Ingredients

For the tofu:

• 200 g tofu cubed
• 1 tbsp smoked paprika
• 1 tbsp vegetable oil

For the goulash

• 2 medium sized roasting potatoes cubed
• 1 onion diced
• 3 garlic cloves minced
• 5 tbsp paprika powder mild or smoked
• 1 tsp sunflower oil
• 2 1/2 cups water
• 1 heaped tbsp tomato paste

Instructions

Prep the tofu:

1. Try to make the tofu as dry as possible, drain thoroughly before cutting and press with a paper napkin if necessary.
2. In a large bowl, add the tofu and smoked paprika, ensure the tofu is evenly coated. Set aside for a few minutes.
3. Heat the oil in a frying pan then add the tofu in an even layer. Lightly fry on a medium heat for 3-4 on each side. Set aside.

Goulash:

1. Heat the oil in a large pan and add the diced onion & minced garlic.
2. When the onion and garlic are starting to brown, add the potato cubes, smoked tofu and paprika powder and give it a good mix.
3. Leave for about 2-3 minutes, then add 500ml of water.
4. Let it cook without the lid on for about 30-45 minutes on medium-high heat, the water will reduce itself. If the goulash is getting too thick, you can add more water again until the potatoes are soft & the goulash has reached the preferred consistency.
5. Add tomato paste and stir until it dissolves.

Serve and enjoy!

Are you a goulash fan? If you were making a veggie version, would you use the smoked tofu or stick with beans? To see more Hungarian inspired dishes, click here.  

Until next time, 

Sophie

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