Vegetarian Paprikash Recipe — This tofu smothered in a thick and spicy sauce makes a perfect meat-free dinner that’s ready in under 30 minutes!
It’s Monday. It’s more than halfway through July. There’s already Halloween stuff in the stores. But I’m not about bringing that kind of negativity into my life, so we’re not gunna talk about that.
Instead we’re talking about tofu. KILLAH TOFU.
or like…paprika-ish tofu. Have you ever had chicken paprikash? It’s straight up Hungarian comfort food, and I’m hypothesizing that it got it’s name from being paprika-ish. Paprika-ish. Paprikash. Tomato, tomahto.
And as much as I love chicken, I also love tofu. Mainly because it’s one of the cheapest, organic protein sources, but also because it can be made delicious in oh so many ways. Let me count thee…
Even though I am still dabbling with low-carb and seeing how my stomach reacts, I still try to be mostly plant-based, and more often now more local.
This is in no way shaped by a fear-inducing health documentary that shall remain nameless, but more after reading some realistic books by Daphne Miller. I can thank the BAE-friend for the recommendation…and his kindle. 🙂
Much like Michael Pollan, Daphne gives the story straight from the farmer about all that goes into producing food, and where our food system has steered drastically in the wrong direction. Rather than instill fear, she instills inspiration, and makes putting a face to my food more important than a lower price tag, or a pretty package.
So if you’re looking for a new foodie book to read, I suggest either “The Jungle Effect” or “Farmacology”. If you’re looking for delicious food, I suggest this vegetarian paprikash. But that’s just my humble opinion. 🙂
Traditionally, paprikash is served over egg noodles, but based on my personal preference, I served it with some fresh kale from the farmers’ market, and some soft and fluffy gluten-free pita bread for dippage. You’re not gunna wanna waste one drop of dat sauce, so choose your weapon wisely.
- 1 teaspoon coconut oil
- 1 lb extra-firm tofu, drained and cubed
- 1 small yellow onion, chopped
- 1 tomato, chopped
- 1½ cups vegetable broth
- 1 tablespoon hungarian paprika
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons gluten-free all purpose flour
- ½ cup light coconut milk
- In a large skillet over medium-high heat, add coconut oil.
- Add cubed tofu, and cook until browned. ~ 5 minutes.
- Remove tofu from skillet, and set aside.
- In a small bowl, whisk coconut milk and flour together. Set aside.
- Add chopped onion and tomato, and cook 3 minutes.
- Add vegetable broth, paprika, salt, pepper, and garlic powder.
- Whisk in coconut milk mixture, and bring to a bowl, stirring constantly.
- Cook until mixture is thickened. Add tofu, and reduce heat to simmer.
- Simmer for 5 minutes. Serve over quinoa or rice, or with pita bread and veggies.
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Make it a great day!
Have you ever tried paprikash?
Favorite meatless dish?