Vegan – See below for my hearty tofu paprikash recipe!

Being half Hungarian, I grew up eating delicious and flavorful Hungarian food. My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor.

While some Hungarian classics are meat-heavy, they can easily be veganized. For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it. Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?

If you are not super into spice then I would add half the amount of spice this recipe calls for. I usually add more than what this recipe calls for though since I love my spices.

If you try making this hearty tofu paprikash recipe, I would love if you could tag it on Instagram or FB @chivegfood!

Hearty Tofu Paprikash Recipe

Recipe by ChiVeg

Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?

Course: Dinner, Favorites, Lunch, Mushrooms, Recipes, TofuCuisine: HungarianDifficulty: Medium

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Sauce
2 tbsp olive oil
3 tbsp Earthly Balance soy butter
2 Hungarian peppers sliced thinly
1 golden onion (diced)
3 cloves garlic (minced)
8 oz Baby Bella mushrooms (thinly sliced)
1 15 oz can tomato sauce
1 tbsp tomato paste
3 tsp Hungarian Hot Paprika (I usually add more throughout but start out with this.)
2 tsp smoked paprika (I usually add more throughout but start out with this.)
1 tsp cayenne pepper
1 tsp Herbes de Provence seasoning (basically rosemary, thyme, and sage combined)
1 tbsp sea salt
1 tbsp black pepper (I usually add more throughout but start out with this.)
1 tsp red pepper
1/2 c freshly chopped dill
2 tsp red wine vinegar
2 tbsp Oat Milk
2 tbsp Tamari (or soy sauce)
1 tbsp dijon mustard
2 c veggie broth
2 tbsp flour
1.5 tbsp paprika cream (vegan paprika paste)
8 oz noodles (egg, spaetzle, etc.) (basmati rice works too)
Tofu
1 container extra firm tofu
4 tbsp olive oil
1 tsp salt/pepper (each)
1 tsp Hungarian paprika
1 tsp Smoked Spanish paprika
2 cloves garlic (minced)
2 tbsp flour
1/2 cup Panko or Breadcrumbs

Directions

Tofu Prep
Drain your tofu for at least 30 minutes. While it’s draining prepare the marinade. In a medium bowl whisk 2 tbsp of olive oil, white wine vinegar, garlic, dill, and spices.
When your tofu is done draining, chop into 1 inch cubes and add to the marinade. Let it sit for at least 30 minutes. While your tofu is marinating, chop your vegetables.
Paprikash
Follow the directions for the noodles or rice by boiling the water first and preparing it.
In a large frying pan, add in 2 tbsp of olive oil and 1 tbsp of soy butter, when it’s ready, add the onions. Sauté the onions for 3-4 minutes till they are more translucent.
In a medium pan, heat up 2 tbsp of olive oil on medium heat. When it’s ready, add your tofu, the leftover marinade and sauté on the each side for about 5-7 minutes till golden/brown. Before you flip it, sprinkle your tofu with flour and bread crumbs. After it’s done sautéing, set aside.
Add the peppers to the frying pan and sauté for 5 minutes till they are browned. Then add in the mushrooms for sautéing for 2 minutes. Add in the garlic and half of the chopped dill and sauté for 1-2 minutes.
Add in all of the spices and stir them into the vegetable mixture for about 1 minute.
Stir in Tamari, red wine vinegar, dijon mustard, tomato paste, then stir in the tomato sauce, and vegetable broth for about 1 minute.
Let it boil, add in the oat milk and flour to thicken the sauce. Then lower the heat and simmer for 20 minutes while occasionally stirring the sauce. Stir in the paprika cream and the rest of the soy butter while it is simmering.
Taste and add in more paprika if needed to the paprikash. Stir in the rest of the dill and throw in the tofu.
Enjoy Hungarian cuisine without the unnecessary animal fat!