Cut potatoes, smoked tofu, onion, garlic and bell pepper into small cubes.
Heat oil in a large pan. Fry onions first, then add smoked tofu shortly after. Then add the remaining ingredients. Make sure that the potatoes don’t burn. If necessary, add a little more oil and then pour water.
Add the vegetable broth. Simmer over medium heat for 10 minutes. Stir from time to time.
Then add the cumin seeds, paprika powder, dried parsley and tomato sauce. Add more water if necessary.
Simmer again for 10 minutes and stir when needed. If it is too runny, let the goulash boil a little longer. To thicken more, add a little starch powder. Be careful to add a little water to avoid lumping.
When the potatoes are cooked, season with salt, pepper, and chili.
Serve in a bowl and garnish with fresh parsley and a slice of black bread.
