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Vegetarian goulash with green goddess dressing

Serves: 6
Prep: 40
Cook: 40


    • 300g pack firm Bean Supreme tofu
    • 2 capsicums (1 green and 1 red), halved, cored, seeds removed
    • 1 medium carrot, peeled
    • 2 stalks celery, with leaves
    • 3 tbs olive oil
    • 1 large onion, peeled, finely sliced
    • 3 cloves garlic, peeled, crushed
    • 4 tsp smokey paprika
    • 400g can peeled tomatoes
    • 2 Reduced Salt vegetable stock cubes, made up to 1L with boiling water
    • 2 large potatoes, peeled and cut into 2cm pieces
    • Salt and freshly ground black pepper to taste
    • Handful flat-leaf parsley (to garnish)
    • Green goddess dressing:
    • ½ cup (packed) coarsely chopped fresh parsley
    • 20 leaves fresh basil, approximately ¼ cup
    • ½ cup coarsely chopped dill
    • 3 spring onions, coarsely chopped (whites and greens)
    • ½ cup olive oil
    • 1 ½ tbs red wine vinegar (or more, to taste)
    • 3 tbs Greek yogurt


    1. Cut the tofu into 2cm cubes. Chop the capsicum, carrot and celery stick into bite-sized chunks and shred the celery leaves. Set aside.
    2. Heat a large frying pan on a medium heat. Heat the oil, then add the onion and garlic. Cook until soft, about 5 minutes, then add the tofu, paprika and season to taste. Stir well so that the tofu is coated with the paprika. Add the chopped vegetables and the canned tomatoes. Cook over a medium heat for 5 minutes. Then add the potatoes and vegetable stock and simmer for 25-30 minutes.
    3. Serve hot sprinkled with flat-leaf parsley and toasted pita breads or couscous, and green goddess dressing.
    4. To make the green dressing, place the herbs and spring onion in a blender or food processor fitted with the steel blade.  Process until very, very finely minced. Add oil and vinegar.  Process for just a few seconds longer, then transfer to a bowl or container. Stir in yogurt, and season to taste.  Taste to adjust vinegar, then whisk until uniformly blended. Cover tightly and chill until use.


    • Traditional goulash is like thick rustic soup, but if you prefer a thicker stew, double the quantity of potatoes and add them at the same time as the other vegetables.
    • If you freeze the tofu for at least one day to change the texture and make it suitable for lengthy cooking.
    • Can be enjoyed with or without the dressing

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