Tofu Paprikash Recipe Recipe

Ingredients

Main Ingredients

• 8 ounces pasta (or other options, such as rice or roasted cauliflower)
• 14 ounces block tofu
• 2 tablespoons olive oil, more as needed
• 0.25 teaspoon salt
• 0.5 teaspoon fresh cracked peppercorns

Vegetables & Sauce

• 1 onion, diced
• 4 cloves garlic, roughly chopped
• 1.5 cups mushrooms, sliced (cremini, button, or shiitake)
• 1 large red bell pepper, thinly sliced or diced
• 1 large tomato, diced with juices (or 1 cup canned diced tomatoes)
• 0.25 cup water
• 0.75 teaspoon salt
• 0.5 teaspoon pepper
• 2 teaspoons sweet paprika (or regular paprika, not smoked)
• pinch cayenne (optional)

Finishing Touches

• 14 ounces can full-fat coconut milk or coconut cream
• 0.5 teaspoon apple cider vinegar, more to taste
• 0.5 cup fresh Italian parsley, chopped

Instructions

Prepare & Sear Tofu

1. Start pasta cooking if using.
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 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 and season the top with a generous pinch of salt.
4. 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 to a plate.

Build the Sauce

1. To the same pan, add a little more oil if needed. Add the onion, garlic, mushrooms, and bell pepper, sautéing until fragrant, about 6 minutes (lower heat if needed).
2. Add the tomatoes and their juices, cook 3-4 minutes.
3. Pour in the water and season with salt, black pepper, paprika, and cayenne. Give a stir, cover, and simmer on low for 5 minutes; check and add more water if it seems dry.

Finish & Serve

1. Once the tomatoes have broken down and the peppers are tender, add the coconut milk, stirring to incorporate. Add the vinegar and stir.
2. Taste and adjust seasonings. It should be slightly salty (pasta will absorb this salt) and slightly tangy. The coconut milk will make it sweet, so counter this with the vinegar. If you like spice, add more cayenne to taste.
3. Fold in the tofu and half of the parsley.
4. Serve over pasta, rice, or roasted cauliflower. Top with a handful of baby spinach, then spoon the creamy tofu paprikash over it. Garnish with remaining parsley.

Notes

• For non-mushroom lovers, feel free to leave out the mushrooms and add more bell peppers or other vegetables instead.
• The pasta will soak up the sauce, so the flavors become even more integrated during serving.
• For a richer sauce, use full-fat coconut cream instead of coconut milk.