In a deep pan, heat the olive oil and fry the sliced onions until golden brown.
Add the finely chopped garlic and the caraway seeds. Cook for 1 minutes.
Add the paprika, stir immediately and deglaze with vinegar. Deglazing is when you add a liquid to cooked, browned ingredients, and then stir thorougly to dissolve all that stuck to the pan tasty goodness!
Add the tomato puree, marjoram and sugar. Stir again and cook for 2 minutes. Adding a touch of water if the mix gets dry.
Finally add the water, chopped potatoes, bay leaves and stock powder. Season with a pinch of black pepper.
Bring to a boil, reduce heat and simmer for about 15 minutes, until the potatoes are fully cooked and tender.
Frying the tofu
Whilst the goulash is cooking, cut the smoked tofu into cubes or short strips and fry in a little oil until browned.
(If your tofu of choice comes well marinated and salty, there is no need for this step.) Turn down the heat and add some soy sauce. Stir to coat the tofu pieces. Be careful not to let the sauce catch! Add a splash of water if necessary.
Season with salt and pepper.
When the goulash is done, serve in bowls and topped with the fried smoky tofu, along with a slice of dark bread. Enjoy your tasty Kartoffelgulasch! Mahlzeit :)
If using a pressure cooker, close the lid after adding the water (you might want to add a little less water, just enough to nicely cover the potatoes) along with the other ingredients. Heat up and bring to pressure, and pressure cook for 5 minutes on high pressure. Take off the heat and let the pressure drop naturally. Give it a good stir to get some starches into the liquid, and serve!Pressure cooking is an amazing tool in the kitchen to save cooking time, energy and retain more of the nutrients in your meal!
Serve the goulash with wholemeal or rye bread. Rye bread is the bread typically served in Germany and Austria. Dark breads work really in this combination of earthy, hearty flavours.