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.
I'm half Hungarian, so I grew up eating paprikash quite regularly.
I must have a true Hungarian palate because I love paprika. And paprikash, like most Hungarian dishes, is loaded with paprika.
Paprika has a delicious savory, sweet, slightly smoky flavor. The flavor is really rich, and you don't need a bunch of ingredients to make a flavorful dish.
There are quite a few paprikash recipes floating around the internet and a lot of them are pretty complicated. But Hungarian cooking usually is very simple. So I wanted to make this recipe just as simple.
I took the recipe that my family made growing up, which is just a few ingredients, and simply replaced the protein and tweaked the spice ratio.
Seven ingredients. Simple. And easy!
What is Paprikash?
Hungarian Paprikash is traditionally a meat dish. It is similar to goulash (which is a paprika-based potato stew), but without potatoes and using meat instead, often chicken and sometimes veal. The chicken is pan-fried with paprika and usually some vegetables like onion and pepper.
This vegan version of paprikash is made with tofu. The dish is so similar in flavor to traditional paprikash. It's crazy! My Hungarian dad was snacking on this when I was testing and was amazed by how flavorful it is.
Tofu is very porous, so it absorbs the ingredients you cook it with. Meaning, it's really easy to get that classic Hungarian paprika flavor. You will need to use more spice than you might use for a meat-based recipe, but it's worth it! This is how you get all the flavor.
What does paprikash taste like?
The word paprikash comes from the Hungarian "paprikas" which literally means a dish seasoned with paprika.
Paprikash gets its flavor almost entirely from paprika, so it tastes mild, slightly sweet, and like peppers.
I also add hot paprika to my version of paprikash, so this paprikash is also a tad spicy!
Why I love this Vegan Paprikash
- Dietary needs - this dish is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Vegan version of a classic - paprikash is a staple Hungarian recipe and it's so easy to make a plant-based version
- High-protein - this paprikash is packed with protein from tofu. I served my paprikash with a bean-based pasta for even more protein
- Seven ingredients - Hungarian cooking is very simple, and this recipe is true to that. The paprikash itself is only seven ingredients
- Budget friendly - Hungarian cooking is very simple, so most Hungarian recipes are very inexpensive
- Quick - this dish is ready in just 30 minutes
Ingredient Notes & Substitutions
- Extra Firm Tofu: be sure to buy extra firm tofu for the best texture.
- Vegetable Broth: the original recipe for this paprikash has you pan-fry chicken in oil, but we're using broth to keep this recipe oil-free. Veggie broth also adds a depth of vegetable flavor that gets infused into the tofu
- Onion: I used a yellow onion - you could also use a red or white onion
- Green Pepper: my family recipe called for green pepper, and green pepper is my personal favorite, so that's what I call for here. But the recipe turns out great with red/orange/yellow peppers too. If you prefer a sweeter pepper, feel free to use your favorite color.
- Tomato Paste: tomato paste helps creates a sort of sauce for the dish.
- Paprika: most generic paprikas from the store aren't super flavorful, so for maximum paprika flavor, I recommend buying real Hungarian paprika. Or, use smoked paprika, which will change the flavor slightly but is easily accessible at the store and significantly more flavorful than regular grocery store paprika
- Hot Paprika: this is a spicy version of paprika. The quantities I have listed give this dish a moderate spice, so if you aren't a fan of spice, start with just a teaspoon of hot paprika and work up from there
- Salt
- Elbow Pasta: traditionally, paprikash is served with German Spaetzle, which are small homemade egg noodles. My family always served it with elbow pasta, so that's what I did here. I used a bean-based pasta for extra protein.
How to make Vegan Paprikash
Step 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).
Step 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.
Step 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.
Step 4. Add the remaining vegetable broth, pepper, tomato paste, and salt. Cover and simmer for 5-7minutes, stirring occasionally.
Step 5. Meanwhile, cook the pasta according to the package instructions.
Step 6. Serve the tofu paprikash over the noodles. Enjoy!
FAQ & Expert Tips
Often people will say that they think paprika is flavorless. Grocery store paprika can be pretty bland, so I highly encourage buying real Hungarian paprika. It has so much flavor and a little goes a long way!
We order our paprika from Spice Jungle. (This link is not sponsored, it's simply the paprika I use and recommend.
Sometimes I recommend pressing tofu. For this recipe, it is not necessary.
The tofu will soak up all the paprika flavor while cooking, so there's no need to take the extra time to press.
I haven't tested this but I think tempeh would be a great option.
Tempeh has a firmer texture, so it mimics meat more than tofu. If you try this, please let me know!
Mushrooms have a strong earthy, umami flavor that isn't usually found in paprikash. So be most traditional, I left them out.
That said, the savory mushrooms would definitely be delicious!
If you want to add mushrooms, you could add 8-16 ounces of sliced mushrooms along with the peppers.
Store this tofu paprikash in an air-tight container in the fridge. It will last up to a week.
Feel free to store the tofu and pasta mixed together - get that paprika flavor all mixed in!
Recipe Prayer
Thank you God for this meal. Thank you for cultures and traditions that bring beauty into this world. Amen.
More Vegan Hungarian Recipes
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📖 Recipe
Vegan Paprikash with Tofu
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
- ¾ Cup Vegetable Broth
- 2 Green Peppers small diced
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Salt
- 8 Ounces Elbow Pasta I used chickpea pasta
Instructions
- 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).
- 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.
- 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.
- Add the remaining vegetable broth, pepper, tomato paste, and salt. Cover and simmer for 5-7minutes, stirring occasionally.
- Meanwhile, cook the pasta according to the package instructions.
- Serve the tofu paprikash over the noodles. Enjoy!
Nutrition
Nutrition information is an estimate.
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