hungarian goulash

from perry schawe, veggized by mom

  • 1 lb. tofu
  • 1/2 lb. mushrooms
  • 2 T butter
  • 1 T oil
  • 1 large onion
  • 1 t sharp paprika (hungarian if you can get it; otherwise the sharper the better)
  • 1 t sweet paprika
  • 1 C water
  • 1/2 - 1 t mushroom or vegetable base, or vegetable bouillon
  • half-and-half

Sauté the mushrooms in butter and oil as directed here, but don't add sherry or other spices. Remove mushrooms, and sauté the onion (chopped), adding butter here or in the next step if necessary. Remove onion, and brown blotted tofu cubes in hot oily mixture; remove.

Add 1 t each sharp and sweet paprika, cooking only 30 seconds in butter or so to bring out flavor. Add 1 C water and mushroom base (or vegetable base -- Better than Bouillon makes the best stuff, but use regular vegetable bouillon if you can't get it).

Add mushrooms, onions, and tofu back in the mixture, and cook for a while, just to mix the flavors. Add some half-and-half (or cream, if you want doublefatextrafatfattriplefat, Laurel), and heat through.

Serve over rice. (Mom says noodles are good, too, but I've only ever had goulash over rice, and I prefer it that way.)