Tofu Paprikash

why make this recipe

Tofu Paprikash is a delicious plant-based twist on the traditional Hungarian dish, chicken paprikash. It’s creamy, flavorful, and packed with veggies. This recipe is perfect for anyone looking to enjoy a hearty meal that’s both satisfying and healthy. Plus, it’s easy to make and can be modified to suit different tastes.

how to make Tofu Paprikash

Ingredients:

• 8-12 ounces pasta (or see notes for other options; I used Trumpet Pasta)
• 14-16 ounce block of tofu (see notes)
• 2 tablespoons olive oil, more as needed
• ¼-½ teaspoon salt
• ½ teaspoon fresh cracked peppercorns
• 1 onion, diced
• 4 garlic cloves, roughly chopped
• 1 ½ cups mushrooms, sliced (cremini, button, shiitake, etc.; skip if you don’t like mushrooms)
• 1 red bell pepper, thinly sliced or diced
• 1 large tomato, diced with juices (or 1 cup canned diced tomatoes with juices, or crushed tomatoes)
• ¼ cup water
• ¾-1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons sweet paprika (or regular paprika, not smoked)
• Pinch of cayenne, optional
• 14-ounce can of full-fat coconut milk or coconut cream (see notes for other options)
• ½ teaspoon apple cider vinegar, more to taste
• ½ cup fresh Italian parsley, chopped, divided

Directions:

1. Start cooking the pasta if you are using it.
2. Place the tofu on paper towels and lightly blot all sides—no need to press. Cut into ¾ inch slices, then into bite-sized pieces.
3. In a large skillet or braiser, heat the oil over medium heat. Sprinkle salt and fresh pepper over the oil and swirl it around. Carefully add the tofu. Season the top of the tofu with a generous pinch of salt. Let it cook until golden without moving it. Once golden, flip it and sear the other side until deeply golden. Move tofu to a plate.
4. Add a little more oil to the same pan if needed. Add the onion, garlic, mushrooms, and bell pepper. Sauté until fragrant, about 6 minutes, lowering the heat if needed.
5. Add the tomatoes and their juices; cook for 3-4 minutes. Pour in the water, season with salt, black pepper, paprika, and cayenne. Stir, cover, and simmer on low for 5 minutes; check and add more water if it seems dry.
6. Once the tomatoes break down and the peppers are tender, add the coconut milk, stirring to combine. Add the vinegar and stir again.
7. Taste the mixture. It should be slightly salty and tangy. Adjust salt and vinegar to taste. The coconut milk will add sweetness, so balance it with the vinegar. If you want more spice, add more cayenne.
8. Fold in the tofu and half of the parsley.
9. Serve the dish over pasta, rice, or even roasted cauliflower. You might like to add a handful of baby spinach on top of your pasta before spooning the creamy tofu paprikash over it.

how to serve Tofu Paprikash

Tofu Paprikash is best served warm. You can pour it over a bed of pasta, rice, or roasted vegetables. Add a sprinkle of fresh parsley or some baby spinach for a pop of color and extra taste.

how to store Tofu Paprikash

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop. If it seems too thick after storing, add a splash of water or vegetable broth to loosen it up.

tips to make Tofu Paprikash

• For extra flavor, consider marinating the tofu in some soy sauce or your favorite seasoning before cooking.
• If you’re sensitive to spice, skip the cayenne pepper or use just a pinch.
• Feel free to experiment with other vegetables, like zucchini or spinach, to add even more nutrients to the dish.

variation

You can make this dish gluten-free by using gluten-free pasta or serving it over rice. For a lower-carb option, serve it over cauliflower rice or zoodles (zucchini noodles).

FAQs

1. Can I make Tofu Paprikash in advance?
   Yes, you can prepare the dish in advance and store it in the fridge for up to 3 days. Just reheat it before serving.

2. What type of tofu should I use?
   Firm or extra-firm tofu works best for this recipe as it holds its shape during cooking.

3. Can I add other vegetables?
   Absolutely! Feel free to add your favorite vegetables like spinach, zucchini, or peas for extra flavor and nutrition.

Tofu Paprikash

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy, flavorful plant-based twist on the traditional Hungarian chicken paprikash, packed with veggies and easy to make.

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Ingredients

Scale 1x2x3x

• 8–12 ounces pasta (or other options)
• 14–16 ounces tofu
• 2 tablespoons olive oil
• ¼–½ teaspoon salt
• ½ teaspoon fresh cracked peppercorns
• 1 onion, diced
• 4 garlic cloves, roughly chopped
• 1 ½ cups mushrooms, sliced
• 1 red bell pepper, thinly sliced or diced
• 1 large tomato, diced with juices (or 1 cup canned diced tomatoes)
• ¼ cup water
• ¾–1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons sweet paprika
• Pinch of cayenne, optional
• 14 ounces can of full-fat coconut milk
• ½ teaspoon apple cider vinegar
• ½ cup fresh Italian parsley, chopped, divided

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Instructions

1. Start cooking the pasta if using.
2. Place the tofu on paper towels and blot all sides. Cut into ¾ inch slices, then into bite-sized pieces.
3. In a skillet or braiser, heat oil over medium heat and add tofu. Season with salt and cook until golden on both sides. Move to a plate.
4. Add more oil if needed, then add onion, garlic, mushrooms, and bell pepper. Sauté for about 6 minutes.
5. Add tomatoes and their juices, then cook for 3-4 minutes. Add water, salt, black pepper, paprika, and cayenne. Stir and simmer on low for 5 minutes.
6. Once the tomatoes break down, add coconut milk and vinegar. Stir and adjust seasoning.
7. Fold in tofu and half of the parsley.
8. Serve over pasta, rice, or roasted cauliflower, topped with baby spinach if desired.

Notes

For extra flavor, marinate the tofu in soy sauce. Skip cayenne if sensitive to spice. Experiment with other veggies for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Hungarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg

Keywords: Tofu Paprikash, Vegan, Hungarian, Creamy, Pasta, Plant-based