Dr. Joe’s Goulash Recipe

GOULASH with tofu and hungarian paprika

Place enough canola oil in a 2 liter saucepan to just cover the bottom.

When the oil is hot, add two chopped onions and sauté until the onions are light brown and translucent.

Add two cubed tomatoes, a cup of cut green beans and three chopped peppers of different colors. Green, yellow and red are ideal.

Add 4-5 cloves of crushed garlic and a teaspoon of salt. Stir well.

Add 2 tablespoons of Hungarian paprika and stir well.

Peel about 10 red potatoes and cut them into approximately 2 cm cubes. Add these to the pot along with a cup of water. Stir well.

When the potatoes are starting to get a little soft, add two cups of mushrooms. Stir.

The goulash is done when the potatoes are soft, roughly five minutes after adding the mushrooms. At this point you can add more salt, depending on taste. A little black pepper may also be added.

In a separate pan, sauté some onions and garlic in a little canola oil. Take a one pound package of hard tofu and cut it into little cubes. Sauté tofu in the onion-garlic mix until the tofu starts to get a little brown. Sprinkle with paprika and keep cooking. Add a chopped red and a chopped yellow pepper. The tofu is done when the peppers get soft.

Place the goulash in a serving dish, and add the tofu mix to the top. Sprinkle liberally with fresh chopped parsley.

Enjoy!

(If you are the kind of person who likes to walk a little on the wild side, add a spoonful of sour cream. Even with this, the goulash will be low in fat. Your taste buds will thank you.)

Goulash soup

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