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.
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
Calories: 150kcal | Carbohydrates: 23g | Protein: 12g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 403mg | Potassium: 288mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 4mg