Tofu Vegetable Goulash with Wholemeal Spaetzle

Fry finely chopped onion in olive oil until golden brown. Tourniquette the vegetables and briefly fry together with the diced tofu and remove from the pan, add the paprika and deglaze with apple cider vinegar. Add some vegetable stock and spices to taste. Let the goulash cook for about 5 minutes. Finally, put the tofu back in, add the sour cream and serve sprinkled with parsley.

Whole-wheat spaetzle: mix egg, whole-wheat flour, water, salt, pepper and nutmeg into a smooth dough and press into boiling salted water using a spaetzle strainer. Bring to the boil once, strain, rinse with cold water and toss in a little butter.

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