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. Vegan and gluten-free!
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.Print