Mushroom and Tofu Goulash

Serves 4 | Prep time: 15 mins | Cooking time: 25 mins

INGREDIENTS

• 700g portobello mushrooms
• 200g firm tofu
• 2 Tbsp tamari sauce
• 2 onions
• 3 garlic cloves
• 2 medium potatoes
• 1 Tbsp olive oil
• 1 1/2 Tbsp sweet paprika
• 1 tsp hot paprika
• 2 tsp cumin
• 1 Tbsp tomato paste
• 1 Tbsp corn flour
• 500ml vegetable stock
• 2 bay leaves
• salt & pepper, to taste

METHOD

1. Prep ingredients: cut the mushrooms into thick slices, cube the tofu then marinate with 1 tablespoon of tamari (set aside), slice onions, finely chop garlic, peel and dice potatoes.
2. In a large pan over medium to high heat add the olive oil. Once heated, add the onions and saute for a minute, adjust to low-medium heat then add the mushrooms and tomato paste. Mix together for a couple of minutes then add the tofu cubes, continue to saute.
3. Add the garlic, potatoes, 1 tablespoon of tamari, all the spices, and corn flour. Stir thoroughly for a couple of minutes then add the vegetable stock and bay leaves.
4. Allow to simmer for about 20 minutes, stirring occasionally.
5. Season with salt and pepper, to taste. Serve with rice or mashed potatoes.