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Vegetarian Hungarian goulash with tofu, potatoes, tomatoes, and paprika in a bowl. Make it in Instant Pot or Stove top.
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5 from 1 vote

Vegetarian Hungarian Goulash Recipe

This Vegetarian Hungarian Goulash is packed with tender potatoes, protein-rich tofu, tomatoes, and flavorful Hungarian paprika. An easy to make one-pot stew on the stovetop or in your Instant Pot!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 cups
Calories: 227kcal
Author: Prajakta Sukhatme
Cost: $5

Equipment

Ingredients

  • 1 (14oz) tofu pressed and cut into bite-sized cubes
  • 3 large potatoes peeled and diced
  • 1 large onion finely chopped
  • 2 cups vegetables I used mushrooms, carrots and bell pepper
  • 1 cup tomato sauce finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • ½ teaspoon all purpose seasoning. optional
  • 1½ cups vegetable broth
  • 1 tablespoon fresh herbs like parsley and fresh lemon juice, optional, for garnish

Instructions

Prepare the tofu

  • Press tofu to remove excess water and cut into bite-sized cubes. Spray some oil and brown the tofu on the skillet or air fry for 300 F for 10 minutes.

Stove Top Method to make Vegan Hungarian Goulash

  • Heat olive oil in a large pot. Sauté onions until soft. Add garlic, vegetables, tomato sauce, paprika, salt, pepper, and seasoning. Cook for 2-3 minutes.
  • Add potatoes and vegetable broth. Stir and cover. Simmer for 15-20 minutes until potatoes are tender.
  • Add tofu and simmer for another 5 minutes. Adjust seasoning and broth consistency. Garnish with fresh herbs, lemon juice and serve warm.

Instant Pot Method to make Vegan Hungarian Goulash

  • Sauté onions in oil using the Sauté setting. Add vegetables, tomato sauce, garlic, paprika, and seasonings.
  • Add potatoes and broth. Pressure Cook on High for 5 minutes. Allow 5 minutes natural release, then release remaining pressure.
  • Add tofu and simmer on Sauté for 3–5 minutes. Garnish with fresh herbs, lemon juice and serve warm.

Notes

  • Use Hungarian sweet paprika for the signature flavor.
  • Add smoked paprika for extra depth.
  • Brown tofu separately if you prefer a firmer texture.
  • Mash a few potatoes to thicken the stew.
  • Add more broth if you prefer a thinner consistency.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave. Add a little broth or water if needed.

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Fiber: 8g | Sugar: 5g | Vitamin A: 3716IU | Vitamin C: 48mg | Calcium: 52mg