Vegetarian Goulash Soup With Tofu



  • 1 yellow onion (or lg white, chopped)
  • 2 leeks (washed, trimmed and chopped, including a bit of the green top)
  • 4 celery (ribs, chopped)
  • 3 carrots (peeled and chopped)
  • 2 green peppers (or red, seeded, pared and chopped)
  • 4 potatoes (mediums, peeled and cut into 1" cubes)
  • 4 cloves garlic (peeled and chopped fine)
  • 12 ounces diced tomatoes (together with their juice)
  • 2 teaspoons caraway seeds
  • 8 tablespoons hungarian paprika (sweet, 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
  • pepper


  1. In a non stick or other stockpot, heat the vegetable oil until hot
  2. Add and sauté the onion, leeks, and celery until soft and the onions are translucent
  3. Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
  4. Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
  5. Add 4 cups stock or water
  6. Bring to the simmer and heat at a low simmer for 45 minutes.
  7. If using tofu add in the final 15 minutes of cooking.
  8. The goulash is ready to eat when the vegetables are tender.
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