Tofu Paprikash Recipe

Tofu Paprikash Recipe

4 servings
Creamy, rich and delicious, Tofu Paprikash is a flavorful vegan dinner recipe that can be made in 40 minutes.

Ingredients

  • pasta- i used this trumpet pasta

    or see notes of other options

    8 oz
  • block tofu

    see notes

    14 oz
  • olive

    more as needed

    2 tbsp
  • salt
    ¼ tsp
  • fresh cracked peppercorns
    ½ tsp
  • one onion

    diced

  • garlic cloves

    roughly chopped

    4
  • mushrooms

    sliced if you are not a mushroom fan, feel free to leave these out. you can add more bell peppers or other veggies, cremini, button, shiitake, etc.

    1 ½ c
  • red bell pepper

    thinly sliced or diced

    1
  • tomato

    diced with juices, or 1 cup canned diced tomatoes with juices, or crushed tomatoes

    1 large
  • water
    ¼ c
  • salt
    ¾ tsp
  • pepper
    ½ tsp
  • sweet paprika

    or regular paprika, not smoked

    2 tsp
  • cayenne

    optional

  • ounce can of full-fat coconut milk or coconut cream

    see notes for other options

    14
  • apple cider vinegar
    ½ tsp
  • fresh italian parsley

    chopped, divided

    ½ c

Directions

  1. 1

    Start pasta cooking if using.

  2. 2

    Place the tofu on paper towels and lightly blot all sides-no need to press. Cut into ¾ inch slices, then bite-sized pieces.

  3. 3

    In an extra-large skillet or braiser, heat the oil over medium heat. Sprinkle salt and fresh pepper on the oil itself and swirl. Carefully add the tofu. Season the top of the tofu with a generous pinch of salt. Let it get golden without moving it (it will naturally release itself from the pan as it forms a crust). Once golden, flip, and sear the other side, letting it get deeply golden. Move the tofu over to a plate.

  4. 4

    To the same pan, add a little more oil if needed. Add the onion, garlic, mushrooms and bell pepper and saute until fragrant, about 6 minutes, lowering heat if need be.

  5. 5

    Add the tomatoes and their juices, cook 3-4 minutes.  Pour in the water, season with salt, black pepper,  paprika and cayenne, give a stir, cover, and simmer on low for 5 minutes; check, adding more water if it seems dry.

  6. 6

    Once the tomatoes have broken down and the peppers are tender, add the coconut milk, stirring to incorporate. Add the vinegar and stir.

  7. 7

    Taste. It should be slightly salty (pasta will soak up this salt) and slightly tangy. Adjust salt and vinegar to taste.  The coconut milk will make it sweet, so counter this with the vinegar. If you like spice, add more cayenne to taste.  The flavor should be nice and bold.

  8. 8

    Fold in the tofu and half of the parsley.

  9. 9

    Serve this over pasta, rice, or even roasted cauliflower!  I like to top my pasta with a handful of baby spinach, then spoon the creamy tofu paprikash over it.

Tofu Paprikash Recipe

Tofu Paprikash Recipe

40 min4 servings318 cal

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About this Recipe

Craving a comforting, creamy dinner that’s entirely plant-based and ready in a flash? This Tofu Paprikash recipe delivers a rich, flavorful vegan meal perfect for any weeknight. You'll love how quickly this hearty dish comes together, offering authentic-tasting satisfaction without the fuss.

Why This Tofu Paprikash Works So Well

The magic of this Tofu Paprikash lies in its robust flavor profile and incredible texture. It masterfully uses full-fat coconut milk or coconut cream to create an exceptionally creamy, dairy-free sauce that perfectly coats the pasta and tofu. The generous amount of sweet paprika provides that signature warmth and depth, ensuring every bite is rich and inviting. It's a clever way to achieve classic paprikash richness in a vegan format.

Expect a deeply savory and wonderfully creamy dish with a satisfying texture from the tofu and your choice of pasta. The onions, garlic, mushrooms, and bell peppers cook down to create a flavorful base, complemented by the juicy diced tomatoes. The apple cider vinegar adds a bright counterpoint, lifting the richness of the sauce. This Tofu Paprikash is not only a delicious dinner but also a surprisingly light one at 318 calories per serving, proving that vegan comfort food can be both indulgent and balanced.

Customization & Variations

This versatile Tofu Paprikash welcomes your personal touch. If mushrooms aren't your favorite, feel free to leave them out and add more bell peppers or other favorite vegetables like zucchini or carrots. For the pasta, while trumpet pasta is suggested, you can easily use penne, rotini, or even egg noodles if not strictly vegan. To dial up the heat, a pinch of cayenne pepper is an optional addition that provides a welcome kick. For an even richer sauce, ensure you use full-fat coconut milk or coconut cream.

This flavorful Tofu Paprikash is a complete meal on its own, making it an ideal choice for a quick and satisfying dinner. Serve it in large bowls, garnished with the fresh Italian parsley, for an appealing presentation.

Frequently Asked Questions