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Vegan Goulash(ish).

This recipe is quick and easy to prepare (apart from marinading the tofu), and can be very tasty.

Ingredients:

Marinated tofu

Block of tofu
A small onion, finely chopped
Tomato paste
Apple cider vinegar
Olive oil

Sauce

Large onion, finely chopped
Dollop of vegan butter
Four tomatoes
Carton of passata
Half bottle of cheap red wine (expensive wine is permissible, but what's the point?)
Half a cabbage
Two red peppers
Quarter teaspoon of black pepper
Two teaspoons of smoked paprika
One teaspoon of sweet paprika
Tibetan rock salt

A cup or two of broken rice

METHOD

Press the tofu in a tofu press, dice and place in a large bowl. Mix the marinade ingredients and cover the tofu. Leave overnight in the refridgerator.

Melt the vegan butter in a large pan until clear. Add the finely-chopped onion and fry for a few minutes. Then add the black pepper, smoked paprika and sweet paprika, stir until the butter has an orange-red colouration, turn the heat down and allow to slowly cook.

Chop the cabbage into thin strips, dice the peppers after removing the seeds and slice the tomatoes. Add to the pan, along with the marinated tofu. Sprinkle with salt according to taste.

Add the wine and the passata and heat until bubbling. Reduce the heat, cover and simmer for at least 19 minutes, or until the suace is thickened.

In a sepatate pan, cover the broken rice in plenty of water, bring to the boil and simmer until the grains are chewy. This must be monitored as the rice can quickly go from chewy to sludgy.

Create a bed of rice on four plates then lay the tofu pieces on top. Cover with the remaining sauce.