Description
This Tofu Paprikash recipe offers a creamy, flavorful vegan twist on the classic Hungarian dish. Featuring tender tofu seared to perfection and simmered in a rich, paprika-spiced coconut milk sauce with mushrooms, bell peppers, and tomatoes, it’s served over your choice of pasta, rice, or roasted cauliflower. This comforting meal is perfect for those seeking a dairy-free, plant-based alternative packed with vibrant flavors and wholesome ingredients.
Ingredients
Units
Scale
Main Ingredients
- 8–12 ounces pasta (such as trumpet pasta) or alternative like rice or roasted cauliflower florets
- 14–16 ounce block tofu (firm or extra-firm recommended)
- 2 tablespoons olive oil, more as needed
- 1/4 – 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked peppercorns
Paprikash Sauce Ingredients
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 1 1/2 cups mushrooms, sliced (cremini, button, shiitake, or preferred variety; optional)
- 1 red bell pepper, thinly sliced or diced
- 1 large tomato, diced with juices (or 1 cup canned diced or crushed tomatoes)
- 1/4 cup water
- 3/4 – 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sweet paprika (regular paprika, not smoked)
- Pinch cayenne pepper (optional)
- 14-ounce can full-fat coconut milk or coconut cream
- 1/2 teaspoon apple cider vinegar, more to taste
- 1/2 cup fresh Italian parsley, chopped, divided
- Optional: handful of baby spinach for serving
Instructions
- Start Pasta Cooking: Begin cooking the pasta if using by following package instructions so it will be ready when your paprikash is done.
- Prepare Tofu: Place the tofu block on paper towels and lightly blot all sides to remove excess moisture; no pressing needed. Cut into 3/4 inch slices, then further into bite-sized pieces for even cooking and texture.
- Sear Tofu: Heat olive oil over medium heat in a large skillet or braiser. Sprinkle salt and fresh cracked pepper on the oil and swirl to combine. Carefully add tofu pieces, season the top with a generous pinch of salt, and let it sear undisturbed until golden and a crust forms. Flip and sear the other side until deeply golden. Remove tofu and set aside on a plate.
- Sauté Vegetables: Add more oil to the same pan if needed. Add diced onion, chopped garlic, sliced mushrooms, and red bell pepper. Sauté until fragrant and vegetables are softened, about 6 minutes, adjusting heat to avoid burning.
- Cook Tomatoes: Stir in diced tomatoes and their juices. Cook for 3-4 minutes until tomatoes begin to break down and release flavor.
- Simmer Sauce: Pour in water, then season with salt, black pepper, sweet paprika, and optional cayenne. Stir well, cover, and simmer on low heat for 5 minutes. Add additional water as needed if the sauce appears too dry.
- Add Coconut Milk and Vinegar: Stir in the full-fat coconut milk or cream until incorporated. Add apple cider vinegar and stir to balance the sweetness from the coconut milk. Taste and adjust salt, vinegar, and cayenne as desired for a bold, slightly tangy, and mildly spicy flavor.
- Combine Tofu and Parsley: Fold the golden seared tofu and half of the chopped Italian parsley into the sauce, allowing tofu to warm through and absorb flavors.
- Serve: Serve the tofu paprikash over cooked pasta, rice, or roasted cauliflower florets. Optionally, place a handful of baby spinach on top, then spoon the creamy paprikash over it for a fresh, vibrant finish. Garnish with remaining parsley.
Notes
- For tofu, firm or extra-firm varieties work best to hold shape when searing.
- You can omit mushrooms if you don’t enjoy them or substitute with extra bell peppers or other vegetables.
- The pasta choice is flexible; rice or roasted cauliflower florets also pair well to keep the dish gluten-free.
- Full-fat coconut milk or cream provides creaminess and richness; for a lighter option, use light coconut milk but expect a thinner sauce.
- Adjust cayenne pepper according to spice preference or omit for mild flavor.
- Pressing tofu is not necessary; blotting out moisture is sufficient to help it brown nicely.
- Paprika should be sweet or regular. Avoid smoked paprika to keep the classic flavor profile.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
