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Vegan Paprikash with Tofu

‍Traditional Hungarian Paprikash turned plant-based! This Vegan Paprikash is made with tofu and flavored with paprika, onion, and garlic. A simple, flavorful, and high-protein dish. Ready in 30 minutes.

Author:

Elizabeth | At Elizabeth's Table

Serves:

8

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 2 14-Ounce Blocks Extra Firm Tofu, drained
  • 1 Large Onion, small diced
  • 3 Tablespoons Hungarian Sweet Paprika
  • 2-3 Teaspoons Hungarian Hot Paprika
  • 3/4 Cup Vegetable Broth
  • 2 Green Peppers, small diced
  • 3 Tablespoons Tomato Paste
  • 1 Teaspoon Salt
  • 8 Ounces Elbow Pasta

Instructions

  1. Cube the tofu. Turn each block of tofu on its side and slice in half lengthwise. Then slice the block into 4 strips. Rotate and slice into 8 strips, creating 32 cubes per sheet (64 cubes per block).
  2. In a large non-stick skillet, sauté the onion for 5-7 minutes until soft, using a splash of vegetable broth as the cooking liquid. If there's any liquid in the pan when the onions are soft, turn to high and cook off the liquid.
  3. Add the tofu and both paprikas. Cook for 6-8 minutes, stirring only a few times - let the tofu cook a minute or two on each side. If the tofu begins to stick, add a splash of vegetable broth.
  4. Add the remaining vegetable broth, pepper, tomato paste, and salt. Cover and simmer for 5-7minutes, stirring occasionally.
  5. Meanwhile, cook the pasta according to the package instructions.
  6. Serve the tofu paprikash over the noodles. Enjoy!