Vegan Goulash with Tofu — A Hungarian-Style Recipe

This vegan goulash came about the way most things do at Casa Adora — out of necessity. Two vegetarian friends were visiting and bringing a vegan guest. I wanted something that would work for everyone without feeling like a compromise, and goulash — done properly — is one of those dishes that doesn't need meat to be deeply satisfying. The answer was tofu, pan-fried until golden before it ever goes near the broth, so it holds its shape and carries flavour rather than collapsing into the pot.

Sweet paprika is non-negotiable here, and Spain makes some of the best in the world — pimentón de la Vera or pimentón de Murcia are both excellent choices. It goes in off the heat, because paprika burns in seconds and turns bitter if you're not paying attention. That one step is the difference between a goulash that tastes of something and one that doesn't.

What Makes a Good Vegan Goulash?

The tofu aside, the structure of a good vegan goulash is the same as any other: a properly softened onion base, paprika added off the heat, and time for the potatoes to absorb the broth. The mushrooms need to cook down fully before you build the sauce — they shed a lot of water, and if you rush that step, the base will be thin and the paprika flavour diluted. Don't rush it.

The other thing: 250 ml of broth is enough for a single portion. Goulash should be thick and rich, not a soup. Start there and resist the urge to add more.

Ingredients

Single portion

• 180–200 g firm tofu, pressed
• 1 medium onion, diced
• 1 garlic clove, grated
• ½ red pepper, sliced
• 120–150 g mushrooms, sliced
• 1 small potato, diced (1.5 cm)
• 1 tbsp tomato paste
• 1 tbsp sweet Hungarian paprika
• ¼ tsp smoked paprika
• ¼ tsp caraway seeds
• 250 ml vegetable broth
• Sea salt and black pepper
• Olive oil

To serve

• Fresh parsley
• Vegan yoghurt (oat-based works best — it holds without splitting)

How to Make Vegan Goulash

Prep the tofu

Press for 20 minutes if you have time, 10–15 if you don't. Cut into cubes and pan-fry in olive oil until golden on most sides. Season with salt and a little sweet paprika during the fry. Set aside.

Build the base

In the same pan, soften the onion in olive oil over a medium-low heat until properly golden — 8–10 minutes. Add the garlic and red pepper; cook for 2 minutes. Add the mushrooms and cook until they've reduced and any water has evaporated — don't rush this.

The paprika step

Remove the pan from the heat. Add the sweet paprika, smoked paprika, tomato paste and caraway seeds. Stir to combine. This is not optional — paprika burns immediately over direct heat and the dish won't recover.

Simmer

Return to the heat. Add the potato and broth. Simmer for 20–25 minutes until the potato is tender and the broth has thickened.

Add the tofu

Add the pan-fried tofu and simmer for a further 5–10 minutes. Taste and adjust seasoning.

Serve

Finish with fresh parsley and a spoonful of oat-based vegan yoghurt alongside.

A Note on Scaling

This recipe is written for one. It scales straightforwardly — double or triple the quantities and use a larger pot. For a dinner party version, pan-fry the tofu in batches so it colours properly rather than steaming in a crowded pan.

This vegan goulash recipe is part of my Tofu Recipes and Gut Health Recipes collections — firm tofu, properly cooked, from a rural Andalucían kitchen.

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Wonky photos, proper food, genuine adventures — The Flexible Chef