Hungarian Goulash (or GHOULash, for Halloween:)

Ok, so when I looked Hungarian Goulash up before writing this post, I realized that my version is actually not that much like authentic Hungarian Goulash.  However, this is my take on the Hungarian Goulash my mom used to make when I was growing up which was, in fact, inspired by my father’s Hungarian roots.  The version on which I grew up was basically ground beef and onions, seasoned with paprika and probably some other spices and then mixed into pasta.  I’m sure there were canned foods involved too.  It was one of the few meat dishes I really remember enjoying.

I made a few changes, of course.  I pressed some extra-firm tofu and seasoned it with paprika, oregano, and sage, then mixed it in with sauteed cabbage, spinach, and tomatoes, then served the whole thing over quinoa.  You can certainly use pasta instead of quinoa, but I’ve been doing a lot of homemade candy taste-testing, so need to keep things a little lower on the glycemic index.

  • 1 medium onion, very thinly sliced
  • 1 pound extra firm tofu, preferably frozen and thawed
  • olive oil for sauteeing
  • 1/2 medium head of cabbage, shredded
  • 1 bunch of spinach, roughly chopped
  • 4 medium tomatoes
  • 1/2 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon dried oregano, or more to taste
  • 1/2 teaspoon dried sage
  • 1 big clove garlic, minced
  • 1/2 cup jarred strained tomatoes
  • 1 teaspoon tamari
  • Cooked quinoa or pasta

Heat a large saute pan over medium heat, add the onion, sprinkle with salt, drizzle with olive oil, and turn the heat down just a bit.  While the onions are cooking, press as much water as you can out of the tofu and crumble it up.  When the onions are soft and starting to caramelize, stir in the tofu and spread it, more or less, into a single layer on the pan.  Cook until the tofu is browned, then give it a stir and continue to brown on the other side.  Move the tofu and onions to the side of the pan and add the cabbage, and spinach, then sprinkle with salt, cover and cook for a few minutes.  Add the chopped tomatoes and paprika, then crumble the oregano and sage between your fingers as you add them to the pan.  Cover and cook for a few more minutes.  Stir everything in the pan together and clear a space in the middle of the pan, add a little oil, and cook the garlic directly on the pan for a minute or so.  When the garlic is fragrant, pour the tomato sauce and tamari over it, then stir it all together, cover and cook for 5 minutes.  Taste and adjust seasoning.  Serve over quinoa or pasta.  Enjoy!

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1 Comment »

  1. A Tablespoon of Liz said

    I’ve never had goulash, but it sounds really good! I’ll have to give it a try someday!

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